Jeff’s grandmother, Alice Solomon, used to make gefilte fish from the fresh northern pike that Jeff’s grandfather Lester would catch in the lake outside their summer cabin in Wisconsin. Alice’s ...

2 small carrots, peeled; 1 sliced thin, 1 cut in chunks 1 small parsnip, peeled, cut in chunks Chill the fish and vegetables. Place the onion, the carrot cut in chunks, and the parsnip in a food ...

In this video, I take on a true French classic from the legendary Julia Child – fish quenelles. I walk you through the step-by-step process of making this delicate and elegant dish, from preparing the ...

Jacques Pepin pairs this quenelle recipe with a chicken liver timbale and a wild mushroom tomato sauce in his latest book, “Essential Pepin: More than 700 All-Time Favorites from My Life in Food.” The ...

Serves 6 as an entree, 10 to 12 as a first course Note: Start recipe 1 to 2 days ahead. 2 pounds salmon fillets, skinned, cut into 1 to 2-inch cubes 4 cloves garlic, chopped, divided 2 teaspoons ...

2 small carrots, peeled; 1 sliced thin, 1 cut in chunks 1 small parsnip, peeled, cut in chunks Chill the fish and vegetables. Place the onion, the carrot cut in chunks, and the parsnip in a food ...