Thierry Burkle’s L’Etoile is a guiding light in French country cooking. The smart neighborhood brasserie succeeds because of a constellation of moderately priced, well-thought-out offerings, including ...

Preheat the skillet. When hot, add the oil, then a small amount of butter. Sear the fillets—you're looking for golden brown ...

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs. A ...

Spoon brown butter over the plated soles, and serve immediately with boiled new potatoes - Bobby Doherty Sole was the most prized of all sea fish, rivalled only by turbot during the 19th and early ...

Anthony Vitolo, executive chef and owner of Emilio's Ballato and Vitolo in New York City, is stopping by the TODAY kitchen to share easy and classic Italian recipes for a spectacular end-of-summer ...

The art of cooking a whole fish is one that takes time and experience to master, but the results are well worth the effort. Becoming proficient in this arena is impressive to dinner guests and opens ...

Finished simply with brown butter, lemon, and parsley, this classic fish dish is a trademark of the famed Paris brasserie.

How can something so unelaborate as Sole Meuniere with Lemon and Browned Butter be such a rave? A French cooking term, meuniere (translation: in the manner of a miller’s wife) means dipped in flour ...