You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Few home cooks are brave enough to prepare monkfish liver in their own ...

8 bacon slices A garlic clove, crushed 1 head frisée Four six ounce Monkfish fillets 2 TB Canola oil Salt and Pepper Preheat oven 400. Cook bacon in skillet until cooked, but not crisp. Set aside on ...

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 ...

What better way to warm you up when it’s cold outside than with a fish stew! This week’s What’s Cooking comes to us from Johnny’s Luncheonette in Newton. Johnny’s Luncheonette uses any sturdy white ...

Spaghetti and meatballs isn’t just good comfort food, it’s the kind of food that you crave with a beautiful desperation, that you secretly prefer to those precious items on chic tasting menus, that ...

Trim and blanch green beans in boiling salted water just until slightly tender. Do not cook until they are soft. Drain and shock in ice water. Season monkfish with salt and pepper. In a hot saute pan ...

Chef Brad Leone cooks award-winning monkfish mortadella, sharing Chef’s Kiss-worthy charcuterie. Denmark facing "decisive ...

Monkfish is available year round. The tail is readily available; cheeks are also sold by some fishmongers. Sold fresh, the tail meat is usually skinned and filleted. In some countries monkfish liver ...