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Sea Bass

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Top Sea Bass Articles see all

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  • With foie gras ban, chefs say state is force-feeding morality

    With foie gras ban, chefs say state is force-feeding morality
    If you want to eat foie gras in California before July 1, especially at a feast dedicated to the smooth, super-fatted duck liver, your pâté may be seasoned with a grain or two of political theater.
  • Test Kitchen tips: Vinaigrette

     
    In one of his "Master Class" stories for Food, Chef Tom Colicchio explores the often under-appreciated vinaigrette.

    Freestyling cioppino

    Freestyling cioppino
    I don't think I've ever written about cioppino without getting into an argument. That's probably as it should be. One of the definitive California dishes, cioppino is a classic soup of fish in a garlicky tomato-wine broth. And that's probably where the...

    The California Cook: An author's instructive fishing expedition

    The California Cook: An author's instructive fishing expedition
    It's taken a while, but you think you've finally gotten a grasp on the issues related to where most of your food comes from. You've successfully parsed the gray areas among local, seasonal, organic, sustainable, no-spray and conventional. You know your...

    Recipe: Salt-roasted sea bass

    Recipe: Salt-roasted sea bass
    Salt-roasted sea bass Total time: 45 minutes Servings: 4 to 6 1 (3- to 4-pound) whole sea bass or rockfish, cleaned and scaled, head and tail intact 10 sprigs thyme 5 cups kosher salt 10 eggs, whites only 1. Heat the oven to 400 degrees. Clip the...