When we talk about seafood dishes, the bouillabaisse recipe from Marseille in Provence, France—well, it’s just something else. You know, this French seafood stew isn't just a meal; it is a whole ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Few home cooks are brave enough to prepare monkfish liver in their own ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

In one of his food-centric travel shows, Anthony Bourdain was fortunate enough to have a private catered experience with none ...

Monkfish are low in calories and fat, packed with vitamins and have dense, firm flesh, which makes them relatively easy to cook. They can be cut into chunks, marinated with egg whites, cornflour and ...

I love the French term for whole monkfish tail, “gigot de mer,” which means “leg of lamb of the sea.” It’s an apt description for this meaty fish, which has a texture more akin to lobster than to ...

1. In a large flameproof casserole over medium heat, heat the oil. Add the onion and cook for 5 minutes. Add the bell peppers, carrots, and garlic, and continue cooking, stirring occasionally, for 5 ...