Chef Eric Ripert I love it when Eric Ripert comes on television and performs his wizardry with fish.  Here, delicious white flaky Striped Bass is the perfect partner for the leafy green cabbage and the crisp bacon and butter sauce.  Around Thanksgiving, I think it’s…

Tom Kitchin may be a famous Scottish Chef but this is his wife’s recipe. This is the kind of recipe I call true comfort food. The traditional lasagna element of bechamel is used here. But instead of an Italian-style filling, there’s a nod to this…

Swordfish is wonderful cooked like this. In no time at all, you have something satisfying and truly special. It’s good enough for company and a terrific treat for everyone. We ate it all summer in Nantucket while I was growing up. It was simply grilled…

A Trip to California and an unforgettable food discovery. The first time I had this soft tortilla shell stuffed with crispy, beer-battered cod topped with avocado salsa, pico de gallo, and slaw, I was hooked.  The crispiness of the fish was irresistible. The soft flour…

A year ago March, I had the good fortune to travel to Bali.  I stayed at both Four Seasons Resorts Bali, one high in the mountains near Ubud and the other on the shores of the Indian Ocean at Jimbaran Bay.  Recently a new Executive…

In the pantheon of amazingly quick and easy things to cook, there is the salmon filet.  This lovely rosy fish cooks in all of 6 minutes depending on how pink you like it.  And 6 ounces is a gracious serving.  We can have the discussion…

I like Bobby Flay.  For quite a few years, I worked above his ‘store’. That would be his late lamented Mesa Grill. At Mesa, his take on Southwestern cuisine virtually introduced New York to the flavors of that part of the country.  Of course, along…

Navarra, tucked up under France in Spain. I’ll often ask Andrew if he has any requests for dinner.  Most of the time he leaves me to my own devices.  But when he does ask for something, I jump. This recipe is the result of his…

I’d go back to Ireland in a New York minute, but it wouldn’t be for the food. We never got anywhere near Darina Allen’s Culinary Course and aside from a wonderful Thanksgiving feast that we prepared ourselves, a dinner at Fallon and Byrne in Dublin…

         Salmon is truly a lifesaver for harried weeknight cooks.  Now I suppose that means most of us, most of the week. But there’s another great plus to cooking salmon.  That is when you need something to start cooking only when the last family member…

        Something unspeakable happened last week in Bridgehampton.  An extraordinary woman was taken from us as she crossed Main Street in a crosswalk.  A driver, whose license had been suspended, hurtled through town in the dark and struck a local hero. An immensely…

             Consider the Tuna Melt, that diner staple that combines tuna salad, a slice of bread and a heated layer of cheddar cheese.  I myself have consumed dozens and dozens of the open-faced sandwiches in a quest to find the…

Melissa Clark Before you turn the page on this wonderful dish, let me assure that those dried-out and dreadful anchovies that someone left atop your last Caesar Salad are not at work here.  Instead, these flavor makers are worth a great deal more than their…

Since we live in one of the great ocean fishing areas of the country, the temptation to eat the freshest seafood imaginable is an almost daily event.   The fishing boats go out early from Montauk and their catch is in our fish markets later that morning.   The…