Combine crème fraîche, Dijon mustard, whole-grain mustard, minced shallots, drained capers, salt, and pepper in a small bowl.

Growing up in a coastal town in Southern California, I always had immediate access to high-quality, freshly caught seafood. It wasn't uncommon to head to the fishing harbor early on Saturday mornings ...

With its delicate, flaky texture, fish is not an easy thing to cook, no matter the method. Luckily, the 10-minute rule makes ...

If it ain’t broke, don’t fix it. The saying applies to a lot of things, but it’s especially true when talking about how to cook catfish, specifically Southern catfish cooking. I’m not suggesting that ...

Two handy tools for cooking trout outside are a cast iron skillet and a grill grate. Craig A Walker / Adobe stock Nearly every fish I’ve cooked outside was caught, not bought. When I was guiding in ...

Why frozen-at-sea fish is often better than "fresh": "Time and temperature are the enemies of fish quality, which is why ...

January in New Orleans is a curious time. The Christmas decorations are barely packed away, the last of the pecan pralines ...