Steaming food wrapped in parchment paper or foil in the oven is a great idea. Not only do the flavors intensify in the tightly sealed package, but clean-up becomes a breeze. If you’re not crazy about ...

When you reconnect with an old friend you haven’t seen in a long time, it’s only natural that you want to make the occasion kind of special. Maybe have them for dinner. In this case, literally. After ...

This is a foolproof way to steam fish. You can use striped bass, black bass, Mediterranean sea bass or even branzino; ask your fishmonger to remove the bones but leave the head on. You can buy one ...

Here's a simple way to make fish that is always juicy and flavorful. I cook the fish in a parcel, allowing it to steam with herbs and vegetables, which flavor the fish. The parcels can be served ...

Steaming gives a great natural flavour to food. It is an underrated technique. Oven steaming, rather than steaming over water, allows a greater quantity of food to be cooked at once. You can ...

Using a sharp knife, make 2-3 diagonal slits on both sides of each fish, piercing the skin so it separates. Set aside on a tray. In a small bowl, stir together fish sauce, soy sauce, oyster sauce, ...

1. Set the oven at 400 degrees. Have on hand a 2-quart baking dish. 2. In the dish, set the fish in one layer, skinned side up. Sprinkle with turmeric and a generous pinch of salt. Rub them into the ...

Following up on his James Beard Award-winning cookbook “Milk Street: Tuesday Nights” in 2018, Christopher Kimball’s latest book is “Milk Street: The New Rules,” which challenges us to rethink the way ...

Baking a whole fish wrapped in foil rather than steaming it keeps it moist, and once cooked, the fillets will come off the bone without a struggle. (Matthew Mead) The Chinese like to feature whole ...

The trend of adapting restaurant appliances for home cooks continues with built-in convection steam ovens that promise speedy, automated cooking and gourmet results. Whether they can deliver is ...