Other: Get ready to refresh your taste buds with our delicious fresh yogurt sauce, the ideal way to enhance your summer ...

Marinate the fish in the salt and lemon juice for half an hour ... Repeat the egg and crumb treatment once more and keep the fish aside till ready to fry. 5. Mix the sauce ingredients together, for ...

Stir in the wine or vermout, Gruyère, mustard and cream. Cook over a low ... bay leaf and lemon peel. Add the fish to the pan with the sauce and heat very gently for a 2 minutes to warm it ...

Flavour your sauce with salt and pepper and ... drain your pasta then add your pasta to your creamy lemon and finish off with the pan seared fish on top. Sprinkle some chopped coriander if you ...

Gradually pour in the hot milk, stirring all the time until the sauce is smooth, thick and has come to the boil. Remove from the heat and add the chopped dill, lemon juice, fish and season with ...

Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

Homemade tartar sauce is an easy condiment for fried seafood, but the type of relish you use can make or break the flavor, ...

Classic chicken Florentine—creamy spinach served atop sautéed chicken cutlets—is a fast and easy meal. To keep calories lower ...

The creative dishes presented with impeccable style and flavor celebrate the talent of the Milan-trained chef and his ...

angel hair pasta and a chardonnay-lemon cream sauce), veal piccata, veal and shrimp a la Scampi, and lemon Parmesan risotto.