A leader in the local, organic, and sustainable food movement, Michel Nischan is a four-time James Beard Award-winning chef, author, and humanitarian. He co-founded the non-profit food equity ...

Ripert is an expert at combining French technique with Asian ingredients. Here, he creates a rich, red wine–ginger sauce and tangy, Thai-inspired mango salad to go with mild baked striped bass. Recipe ...

For the striped bass: Preheat the oven for 400 degrees Fahrenheit. In a large sauté pan, heat the oil over high heat. Season the fillets, place flesh side down, and sear. Turn the fillets onto skin, ...

Many people consider striped bass to be among the best fish in our waters, and though the summer season is short, stripers are in our markets now. The flesh is white but meaty, and because commercial ...

In a skillet, heat 1/4 inch of vegetable oil. Add the ginger matchsticks and cook over moderate heat, stirring, until golden brown, 4 minutes. Transfer the ginger to paper towels to drain, leaving the ...

1 and 1/2 tablespoons chili-garlic paste (Lee Kum Kee brand; available in Asian markets) 1/2 cup flamed sake (heat sake, then light with a match to burn off alcohol until flame goes out) Score the ...

What could be more pedestrian -- and less glamorous -- than onions, carrots and celery? Yet mirepoix, the simple trinity of ordinary vegetables cut into even dice, forms the foundation of a tremendous ...

This is the kind of fish dinner that feels restaurant-like without asking much of the cook. The bass cooks quickly under the broiler, while a hot ginger-scallion oil brings brightness and a little ...

Striped bass with artichokes and olives: This Striped Bass dish is the perfect meal to ease you into the habit of preparing yourself good nutritious meals that do not have to be bland and boring. Yes ...