Tandoori paste, made of red chiles and aromatic spices, packs enough of a flavor punch that there’s no need for added fats in this recipe. Plus, nonstick cooking spray is used in place of butter or ...

The bechamel I learned to make in restaurant school was not much different from what my dad always whisked up as gravy for biscuits: fat and flour cooked into a roux, boiled fast with milk and spiced ...

In a large saucepan combine shallots, wine, peppercorns, and brandy, and reduce until almost all liquid is absorbed or has evaporated. Add cream and reduce by half, then whisk in butter a little at a ...

Heat a clean grill to medium-high. Season fishes’ cavities with salt, pepper and ½ teaspoon red pepper flakes each. Slice 1 lemon into ¼-inch rounds. Stuff cavities with lemon rounds and rosemary ...

'Sea bass is an exquisitely textured, sweet-fleshed fish that needs careful treatment in the kitchen. It should be plain baked to just ‘pearly’ in colour and served with very simple accompaniments.

There are recipes and cooking techniques that almost always elicit a cocked eyebrow from some readers. Anything deep fried is one. Cooking fish is another, especially grilling fish. And that is a ...