When Benoit Chaigneau first tasted Vietnamese fish sauce, he was struck by its complexity and believed it distinguished ...

A pinch of freshly ground black pepper. Flour. Breadcrumbs. 2 Eggs (one for fish, one for bananas). For the Passion-Fruit-Sauce 4 table spoons mayonnaise. 6 table spoons passion fruit juice.

fish sauce, dried shrimp, and lots of red chiles. Meet your summer cocktail, a pinky and bubbly rosé wine spritz with Aperol and passion fruit juice. Now all you need is a pool to drink it next to.

in his recipe for halibut, Flay recommends making an herbaceous chermoula. Yet one of the chef's best tips for cooking fish is also his simplest; rather than concoct an elaborate fish sauce ...