Instructions: To make the salsa verde, combine in a small bowl the parsley, garlic, capers and juice, anchovy and red wine vinegar. Stir in 7 tablespoons of the olive oil, along with salt and pepper.

See if this sounds familiar: you've spent two straight days on the water, you're sunburned or very nearly so, you smell like a cocktail of saltwater, sweat, bait, and probably beer because you haven't ...

1. Heat the oven to 350 F. Lightly butter a shallow baking dish that is large enough to hold the fillets in a single layer. 2. Pat fish with paper towels to dry. Arrange the fillets in the prepared ...

Note: Looking for a lighter respite from your cold-weather meat-and-potatoes rut? Try this easy one-pan meal of hearty red snapper, golden potatoes and charred broccoli. If you don't have red snapper, ...

Preheat a gas or charcoal grill to high. Brush the peppers with the oil to coat and grill, turning, until charred on all sides, 3 to 5 minutes. Peel and seed the peppers and coarsely chop. Bring the ...

Season the red snapper filet with salt and pepper on both sides. Brush the fish with the sauce until it is evenly coated. In ...

What was quite possibly the single best dish I’ve eaten this year came to my table as a bleak white mound that looked less like food than some kindergartner’s art project igloo. That it was wheeled ...

SOMETIMES in restaurant whites, sometimes in a tropical shirt, George Laguerre wanders from table to table schmoozing with diners, sometimes pausing to turn up the bouncy soundtrack of Caribbean dance ...