Put stock and wine in a saucepan and bring to a boil. Reduce the heat and simmer. Add diced shallot and Dijon mustard.

Fish sauce butter is as easy to make as soy sauce butter, and it is—in my opinion—a bit more interesting. Much like soy sauce butter, it’s salty and umami-forward, but the saltiness is brinier and the ...

The first time I attempted butter poaching was during a cozy winter evening when I craved something special but didn’t want to venture out to a restaurant. As I watched the monkfish gently cook in the ...

These extra-elegant, Champagne-worthy seafood dishes, from caviar to lobster and scallops, are perfect for ringing in the New ...

When fresh, wild salmon is not available or within your budget, it’s rare to find a piece of salmon that actually tastes like fish. Farmed salmon is rich and mild, but isn’t really reminiscent of the ...

It’s a brown butter kind of fall. That is to say, the nutty flavor and butterscotch aroma of butter cooked until it becomes hazelnut brown are turning up on more than a few dinner plates around town - ...

Barramundi is a sea bass native to northern Australia and the tropical waters of the Indian and Pacific oceans, but this fish is making waves in the Midwest. Sustainably raised barramundi from ...