I have the fishmonger remove the fish’s head and skin. I remove the thick bone that runs down the middle of the fish and I cut the fish into 2 parts. After salting and peppering it, I rub mustard and ...

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 ...

This was inspired by the dish I enjoyed in Genoa, at Osteria de Vico Palla. Italians rarely douse the artichokes with lemon, as we do in Greece. Prepare the main dish: In a large, deep skillet or a ...