Popularized by Paul Prudhomme in the 1980s, blackening is a technique that originated in New Orleans and remains today a key component of Cajun cuisine. Despite the dark brown-black color of the crust ...

It’s like you’re living a scene out of every cook’s dreams: Your guests are circled tight around the table, leaning in anxiously as you dip your ladle into a fragrant, steaming pot. Out it comes, full ...

Grouper Fingers with Homemade Tartar Sauce, from "Essential Emeril." (Used with permission of Oxmoor Press) Emeril writes passionately about his love of fishing, and when he is lucky enough to land a ...

George Sarris admits that he no longer cooks as much as he once did. However, his arsenal for good food exists in his collection of recipes, which includes some of his own and many handed down from ...

Fresh parsley and pine nuts top quickly broiled grouper. Hot, spicy peanuts add a crunchy kick to 10-minute brown rice and broccoli for this 15-minute dinner. When fish is really fresh, it needs only ...

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. You have a fair idea as to the freshness of your fish when the plastic bag in which it sits twitches uncontrollably ...

Time: 1 hour, plus 45 minutes' refrigeration 12 to 15 small fingerling potatoes, scrubbed Salt 3 large egg yolks, at room temperature 2 cloves garlic, peeled and minced 2 tablespoons Champagne vinegar ...

4 (5-to-6 ounce) grouper fillets, trimmed of any small bones Instructions: Pat fish very dry using absorbent paper towels. Combine butter and olive oil in a heavy-bottomed 14-inch skillet over ...

Preheat oven to 400 degrees. Place grouper fillets in a baking dish or on a baking pan with sides. Season with salt and pepper. Top each with 1/4 cup chopped pineapple and 1 tablespoon nuts. Bake 15 ...

Add Yahoo as a preferred source to see more of our stories on Google. Popularized by Paul Prudhomme in the 1980s, blackening is a technique that originated in New Orleans and remains today a key ...