Seeing as Gothamist is a Ruth Reichl fan, we figured we should check out the cookbook she recently co-edited for Gourmet magazine, especially after we heard that it contained recipes from the past 60 ...

In Creole cooking, often you will find a mixture of seafoods used as garnishing on sautéed or baked fish. You may wish to substitute crawfish or crab for the shrimp in this recipe, or even combine all ...

Cooking time: less than 5 minutes; standing time: 2 minutes Brush one side of fillets with half the oil; sprinkle with rosemary, salt and pepper. Wrap a slice of prosciutto around center of each ...

Lightly dredge the flounder fillets in flour mixed with salt, pepper, parsley, Old Bay (optional), and chopped fresh rosemary and thyme. In a frying pan over medium heat, add about 2 oz of sauté oil.

This dish showcases seasoned and pan-sautéed flounder fillets served with a Mediterranean style pasta. Served in a silver chafing dish, this was an elegant meal that was ready to serve within an hour ...

Shrimp and grits are iconic in Low Country cooking. It’s hard to think of another dish that has the same grasp on the culinary identity of this region. Fish and grits, though, that’s a different story ...

1. Pre-heat oven to 425*F. 2. Place bread crumbs, white wine, olive oil in a bowl and mix well. 3. Season flounder with salt and pepper then coat both sides of flounder fillets with bread crumb ...

Ingredients: 1 lb. flounder fillets 1 cup panko crumbs ½ teaspoon paprika 2 tablespoons unsalted butter 2 tablespoons olive oil Salt and freshly ground black pepper Tomato Basil Sauce Ingredients:¼ ...

I recently rediscovered the joys of flounder. This fish is a blank canvas of delicate deliciousness, although it is often overlooked as bland or plain. Flounder cooks quickly and is extremely ...