In a saucepan melt the butter and sweat for 5 minutes the onion, crushed garlic, leeks, carrots, celery with the bay leaf.

It's usually served as a garnish with fish. For this recipe, any leftover rouille will keep well in the fridge for a couple of days. You could also serve it with fish burgers or crispy baked hake.

By Melissa Clark Eric Kim’s scallion-oil fish.Credit...Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Who isn’t stirred by the ease and brevity of a three-ingredient recipe?

Acme Smoked Fish, a Brooklyn institution operating for over a century, is relocating its corporate offices to a new building on Wythe Avenue in Greenpoint, just around the corner from its current ...

A beloved tradition is breaking the fast with a vast array of smoked fish, breads, and cakes, beautifully presented for famished guests to dive into. The groaning table of food for Yom Kippur ...

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With barbecue, haute Southern cooking, innovative Chinese cuisine and even a revelatory fried fish shop, the food scene in Music City as vibrant as it’s ever been. Credit...Andrew Thomas Lee ...

Add water to a medium pot and set it over high heat. Season with salt and bring to a boil. Reduce heat to medium-low and whisk in grits. Cook, stirring often, until grains soften and take on a ...

Helena Chock opened her humble Hawaiian eatery in 1946, sharing her classic Hawaiian recipes ... locally caught fish, ...

The new norm governing individual transferable catch quotas (ITQs) for hoki, Patagonian toothfish and southern blue whiting will become effective 1 January 2010. Meanwhile, the Argentine Ministry ...