This classic shallow-poached fish is served with a minty French butter sauce. It’s delicious with a simple rice pilaf and tender green spring vegetables like peas or baby spinach.
Layers of sole and scallop mousse baked in a mold—topped with a satiny sauce and a dab of caviar—make a knockout first course
Layers of sole and scallop mousse baked in a mold, and topped with a satiny sauce and a dab of caviar make an elegant, classically French first or fish course for a…
Molly Stevens has compiled a list of recipes for savory sauces that should be in every cook's repertoire, such as vinaigrette, salsa, mayonnaise, pesto, tapenade, marinara, beurre blanc, vegetable coulis,…
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