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

This soy-glazed barramundi with garlic oil looks and tastes impressive, but is secretly simple – perfect for summer nights.

This recipe for bright and summery citrus-chile fish is just a starting point for your own brilliant creation. By Ligaya Mishan When I pick up a knife, my husband is not nervous, not really. He keeps ...

Bún kèn is a specialty of Phú Quốc, the island in Vietnam where the world’s best fish sauces, including Hayward’s Red Boat Fish Sauce, are made. The foundation for the dish is a slow-simmered stock ...

Recently, I was reading an online discussion about fish sauce. The long list of postings was prompted by a question, asking if there was a substitute for fish sauce, a hallmark of Asian cuisine ...