The bechamel I learned to make in restaurant school was not much different from what my dad always whisked up as gravy for biscuits: fat and flour cooked into a roux, boiled fast with milk and spiced ...

Tandoori paste, made of red chiles and aromatic spices, packs enough of a flavor punch that there’s no need for added fats in this recipe. Plus, nonstick cooking spray is used in place of butter or ...

Heat a clean grill to medium-high. Season fishes’ cavities with salt, pepper and ½ teaspoon red pepper flakes each. Slice 1 lemon into ¼-inch rounds. Stuff cavities with lemon rounds and rosemary ...

What He’s Known For: Simple Greek cooking over live fire; honoring the nuance and seasonal freshness that sets this cuisine apart. “SOURCING IS 80% of cooking,” said chef Doug Psaltis. “I learned that ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Chef Pedro Depina of Ettore’s is making ...

There are recipes and cooking techniques that almost always elicit a cocked eyebrow from some readers. Anything deep fried is one. Cooking fish is another, especially grilling fish. And that is a ...

Chef Donny Smith of New Town Bistro on Jonestown Road usually chooses the firmest fish he can get, and he likes thick cuts of about 1 inch. "They'll give you the best sear and good grill marks," he ...