Steaming food wrapped in parchment paper or foil in the oven is a great idea. Not only do the flavors intensify in the tightly sealed package, but clean-up becomes a breeze. If you’re not crazy about ...

When you reconnect with an old friend you haven’t seen in a long time, it’s only natural that you want to make the occasion kind of special. Maybe have them for dinner. In this case, literally. After ...

One of the ways to cook fish perfectly is by steaming it. Not only will it retain the nutrients but also reduces the chances of burning, although subjecting it to heat for a long time can make it ...

Choose a white fish with firm, mild flesh: tilapia, pomfret or cod all cook well baked in a parcel. Their flesh absorbs ...

Using a sharp knife, make 2-3 diagonal slits on both sides of each fish, piercing the skin so it separates. Set aside on a tray. In a small bowl, stir together fish sauce, soy sauce, oyster sauce, ...

1. Set the oven at 400 degrees. Have on hand a 2-quart baking dish. 2. In the dish, set the fish in one layer, skinned side up. Sprinkle with turmeric and a generous pinch of salt. Rub them into the ...

Baking a whole fish wrapped in foil rather than steaming it keeps it moist, and once cooked, the fillets will come off the bone without a struggle. (Matthew Mead) The Chinese like to feature whole ...

The trend of adapting restaurant appliances for home cooks continues with built-in convection steam ovens that promise speedy, automated cooking and gourmet results. Whether they can deliver is ...