To coax bread dough into a baguette shape, press along one side of the dough to elongate it. As it spreads into an oval, fold the sides into the center and press the dough into the center position. As you continue in this way, the dough will lengthen. You can also pull on the dough to stretch it. A ..

To shape a boule ('ball'), start with a rounded ball of dough and press along the bottom of the dough with the sides of your hands to stretch the top of the loaf tight and smooth. This will create creases in the bottom of the loaf; turn it over and pinch these together to seal. Turn it ..

This combination of mushrooms and tomatoes is traditional and hard to resist. Try to find cremini mushrooms, which have much more flavor than their cultivated white cousins. For the best result, be sure to sauté the mushrooms over high heat so they brown rather than stew. The recipe calls for using ..

If l called these “meatless meatballs,” they would sound so earnestly vegetarian that you’d probably pass right over them. But this is exactly what they are—airy bread-based morsels that derive from the cucina povera of Italy. I’ve had them in Puglia as appetizers—large, light, and ..

The secret to fish broth is using fresh bones and heads and cooking them right away. The heads and bones are soaked to remove traces of blood, which turn the broth gray. Don’t cook fish broth more than 20 minutes or it will taste fishy instead of having a gentle sealike quality.

When making a Grand Marnier soufflé or, for that matter, any soufflé, the purpose is to get as much flavor as possible into the base without making the base too thin. If the base is too thin, it won't support the egg whites and the soufflé may fall. These soufflés are based on a sabayon ..

Make a balsamic vinaigrette and use it as a marinade for the onions, to give them a boost of flavor before they go on the grill.

This frittata from The Savory Way is one I've taught many times to enthusiastic eaters, who always respond to the perfume of the sizzling sherry vinegar and butter at the end. This vinegar-butter combination does wonders for a plate of fried eggs as well. I do like this high and dense, but if ..

Plaice is a common name used for a group of flatfish. There are four species in the group, the European, American, Alaskan and scale-eye plaice.

There is no better curative when you are feeling queasy than a poached egg. Poached eggs go well with butter, so it is nice to make a piece of buttered toast to serve with the egg. If you are being more formal, cut round pieces of white bread and gently cook them in a skillet in butter until browned ..

Keys to prevent sticking: Preheat the grill on high for ten minutes to get it hot, really hot. Fish comes off the grate after a delicate crust of caramelization develops between the flesh and grate. That requires heat, usually high heat. Use a brass-bristle brush to get the grate really clean. Coat ..

Ling is defined as any of various marine food fishes related to or resembling the cod, especially Molva molva of northern European waters.

Shellfish is a culinary and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some kinds are found only in freshwater.

Yeast gives these crepes texture, tenderness, and big spongy bubbles, but it does mean that you need to make the batter at least 1 1/2 hours ahead of time or the day before.