What he is known for: Masterful Mediterranean-style cooking with Midwestern ingredients. Bringing world-class culinary chops to his hometown. BE HONEST: Are you letting perfectly good sesame oil go to ...

His Restaurant: Miller Union in Atlanta, Ga. What He Is Known For: A deep affinity for vegetable cookery, from root to stem. Inventive dishes that seem timeless. MILD, SUCCULENT and gently sweet when ...

Get ready to dive into something seriously delicious with spicy-sweet branzino. It's a dish that really marries the delicate texture of white fish with the vibrant heart of Asian cuisine. I mean, ...

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This recipe was tested with Black Sea Bass and Dorade Royale, which has the same shape as sea bass. Watch Mary Ann Esposito make Black Sea Bass Baked in a Salt Crust at CiaoItalia.com!

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 ...

'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.

Seven years ago, when chefs Mario Batali and David Pasternack opened their New York restaurant Esca, they introduced Manhattan to what they called “crudo” -- Italian-style sliced raw fish. It was ...