I have a philosophy when it comes to French cooking: if you think you’ve used enough butter, you probably haven’t. There is a ...

My friend Ben is one of those people who can cook anything without breaking a sweat. I love him for that. I also hate him for it. He's an opera director, but in the off-hours, he's usually cooking, ...

1. Clean the soft shell crabs (or order pre-cleaned crabs from your fishmonger). 2. Place fish fry in a shallow bowl. 3. Pat cleaned crabs dry with a paper towel. Dredge crabs, one at a time, front ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

There are some recipes that rightfully last lifetimes… that span not only generations but centuries. This is one of them. It isn’t because they are clever… it is because the are logical and beautiful.

Indulge in the flavors of France with this classic Sole Meunière recipe! Renowned for its delicate balance of flavors, this delightfully simple dish features tender sole fillets lightly floured and ...

Meuniere Butter: Melt Salted Butter in a medium saucepan on medium to low heat. Continue cooking the butter until golden brown. Slowly add the lemon juice and vinegar. Be careful not to burn yourself, ...

Julia Child was able to remember the single most decisive moment in her life with photographic clarity. It was her first bite of her first meal in France, a fish dish called Sole Meuniere. That first ...