Preheat oven to 450 degrees. Pat fish dry. Fill a sheet pan large enough to fit fish with a ¼-inch layer of salt. Place fish on top and mound remaining salt so it completely covers fish. Roast fish in ...

As it emerges from the kitchen, the white glistening oblong gives no hint as to what it is, but it is carried so gently and with such a sense of reverence you could imagine it had some religious ...

This recipe is adapted from 'A Year of Everyday Cooking & Baking 365” by Meike Peters, Prestel Publishing ($40). Pinot noir's light red, fruity flavor serves as a perfect counterpart to salmon's ...

Often less expensive than fillets, whole fish are sustainable and impressive centerpieces for entertaining. Whether you're fishing or fishing for a deal at your seafood counter, we have plenty of ...

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 ...

The effect of salt-baking is similar to baking (steaming) in parchment paper, Stewart writes in her newest cookbook, "Martha Stewart's Cooking School." The salt absorbs steam and becomes a hard shell ...