This recipe for poached salmon with dill sauce creates such an elegant presentation that it might have your dinner guests or family members looking around for the catering containers it arrived in.

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally ...

“This salmon is a superb dish, a classic, and my no-fail hollandaise is the one you will make again and again,” writes iconic chef Andrew Zimmern in his fishy tome, The Blue Food Cookbook. “Every cook ...

There are many who are hesitant when it comes to trying seafood. Its strong, fishy smell and slimy, chewy texture can be off-putting, and when it comes to cooking, fish can be incredibly fickle.

The French love to cook fish by poaching it in a flavored liquid, usually a combination of white wine and water, leeks or onions, and some herbs. It’s a notably lean way to roll because there’s no fat ...

My first cooking job was over 20 years ago in Minneapolis. There are certain details about those first years learning the ins and outs of restaurant kitchens that are as clear as the day they happened ...

The French love to cook fish by poaching it in a flavored liquid, usually a combination of white wine and water, leeks or onions, and some herbs. It’s a notably lean way to roll because there’s no fat ...