This is Daniel Boulud's take on Wiener schnitzel, a breaded and fried veal cutlet. He lightens the dish by making it with thinly pounded monkfish fillets, breaded on only one side. He serves it with a ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

Preheat the oven to 180 degrees. To make the fricassee of peas and bacon, heat a large pan and add the oil and butter. Fry the onions for two to three minutes until softened, then add the bacon ...

When I was young, monkfish was mostly used to make fake scampi, and you could get it terribly cheaply. Now, it is rather more expensive, but a good tail, or gigot, of monkfish is still good value, as ...

I love the French term for whole monkfish tail, “gigot de mer,” which means “leg of lamb of the sea.” It’s an apt description for this meaty fish, which has a texture more akin to lobster than to ...