To prepare the sea bass fillet with orange on fennel salad, start with the How to clean the sea bream: remove the scales with the appropriate tool (1) or the sharp blade of a knife (perform this ...

Sea bass (sea bass) 2 (da circa 800 g ciascuno) Extra virgin olive oil 2 cucchiai Salt q.b. Black pepper q.b. To prepare the ...

When I’ve got a big group of friends coming over for dinner, I’ll usually prepare a roast. Frankly, I’ll do the same thing even if I’m only cooking for our family of four. First, preparing large ...

Juice one lime. In a small bowl combine peaches, tomato, garlic, basil, lime juice, honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and let rest at room temperature for an hour. Preheat oven ...

To pan-sear successfully, start by preheating your oven. Then, heat an ovenproof saute pan well and add just enough oil to coat it lightly. You’ll be ready to cook when the oil swirls freely in the ...

Place four 14x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide squash among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots ...

One of the most enjoyable meals I can think of to eat on a relaxed, sunny day is a big, flavorful mixture of seafood brimming with summer vegetables, fish fillets and steamed clams and mussels. And ...

This baked fillet of sole from Cafe des Artistes in Hollywood is a fresh and colorful dish. Tender, light fillets are baked quickly in a hot oven, then topped with a warmed Provencal-style salsa of ...

This easy, informal, yet beautifully balanced dish represents the simple food Pepin says he has come to favor over the years. The recipe is adapted from The Essential Pepin, by Jacques Pepin (Houghton ...