Try the Fish & Shrimp Plate or the Salmon Croquette to keep in alignment ... over rice pilaf and topped with lump crabmeat and the restaurant's signature Creole Meuniere sauce. This Memphis staple has ...

Joe Fowler is the former Lime Wood chef cooking up a storm at Thyme & Tides in Stockbridge, a delightful Hampshire deli and bistro ...

In his debut cookbook, Som dishes on heritage, flavor, and his delicious new chapter.

From Brixham hake with sauteed leeks to Dover Sole Meuniere." "Farm-to-table ... ideas for the spring menu using fresh produce from the fish counter. It's a chance to watch, taste and learn.

If you don’t eat red meat, you can avail yourself of a lovely Sasso chicken or a firm-fleshed, elegantly filleted Dover-sole meunière, the fish flown in daily from Holland. Per steak-house ...

Dip in egg mixture, then into pecans. Heat 1/2 cup oil in a skillet. Sauté fish for 3 minutes in one side, turn, and cook 3 minutes on other side. Drain. Keep warm in oven while you cook all fish.

During the warmer months, Cabayé goes foraging for herbs like wild sorrel, duranta and salad burnet. The milk and cream comes ...