Combine crème fraîche, Dijon mustard, whole-grain mustard, minced shallots, drained capers, salt, and pepper in a small bowl.

With its delicate, flaky texture, fish is not an easy thing to cook, no matter the method. Luckily, the 10-minute rule makes ...

This recipe uses citrus and nuts to transform baked fish into something intense but clean. Acid breaks down the flesh just ...

This recipe for a spicy version of fish cakes comes to us from Welsh Chef Emma Evans, founder of The Secret Supper Clwb. And ...

Pickled pike is a classic North Country treat, but it also boasts a practical aspect: the acid in the vinegar dissolves the dread “Y-bones” that make filleting pike such a chore. (For boneless trout ...

January in New Orleans is a curious time. The Christmas decorations are barely packed away, the last of the pecan pralines ...