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Antipasto di mare

Chef: Giusepina Beglia

Antipasto di mare Antipasto di mare also known as “insalata di mare” or “frutti di mare,” which...

Assemble, Bake and Plate Greek Style Stewed...

Assemble, Bake and Plate Greek Style Stewed Fish There are different ways of cooking psari...

Bass and red mullet croustillants with...

Chef: Philippe Faure-Brac

Bass and red mullet croustillants with potatoes A scrumptious Mediterranean dish made by Le...

Bass back, cooked in juniper and almond

Chef: Lucille et Jacques Bon

Bass back, cooked in juniper and almond Juniper berries are typically associated with wild game...

Bass escalope with pine nuts and black olives

Chef: Hotels Lucien Barriere Deauville

Bass escalope with pine nuts and black olives Bass filets are seared and cooked in the oven,...

Blanching the Vegetables for Striped Bass...

Chef Victor Vlabissu demonstrates how to blanch vegetables for striped bass ceviche. This is...

Boiling Artichokes & Making Garlic Oil Sauce

Chef Amy Riolo demonstrates boiling artichokes & making garlic oil sauce. This is section 4 of 5.

Broiled Lime and Tarragon Trout

Broiled Lime and Tarragon Trout A healthy and aromatic trout recipe, broiled rainbow trout...

Broiling Eggplant

Broiling Eggplant Before making the eggplant bundles and wrapping the eggplant slices around the...

Catfish Stew

Catfish Stew A traditional Southern recipe adapted from The Blue Willow Inn Cookbook by Jane &...

Caviar and Eggs

Caviar and Eggs Treat your family like Russian nobility with this classic and classy Northern...

Cedar Planked Salmon with Asian Marinade

Looking for a new twist on salmon? This cedar plank recipe might be the trick you need!

Char fillet with mushrooms and parsley oil

Chef: Etienne Krebs

Char fillet with mushrooms and parsley oil This dish is composed of three simple components (as...

Char with carrots and honey

Chef: Marc Veyrat

Char with carrots and honey The mild taste of arctic char fish can be accentuated when paired...

Chicken supreme with anchovy and rosemary

Chef: Jean Andre Charial

Chicken supreme with anchovy and rosemary Chicken supreme stuffed with anchovy and browned in...