Monkfish, called rape (pronounced rah-pé) in Spain, is popular in soups in the Basque Country, where it is also called sapo. The recipe yields eight servings. You can slice one loin and chill the ...

Penne with monkfish and cherry tomatoes is like a taste of summer on the Italian coast. It kicks off with fresh cherry tomatoes—super sweet in every bite—paired with monkfish, or rana pescatrice, ...

It’s like you’re living a scene out of every cook’s dreams: Your guests are circled tight around the table, leaning in anxiously as you dip your ladle into a fragrant, steaming pot. Out it comes, full ...

Spaghetti and meatballs isn’t just good comfort food, it’s the kind of food that you crave with a beautiful desperation, that you secretly prefer to those precious items on chic tasting menus, that ...

Chef Brad Leone cooks award-winning monkfish mortadella, sharing Chef’s Kiss-worthy charcuterie.

With the summer crowds gone, it's time to go back to some of our favorite coastal spots. That has to include Jamestown Fish. Here, chef Matthew MacCartney prepares fresh seafood and grilled pizza just ...

No one knows how to cook like my friend Stephen Kelemen. He's got pots and pans hanging from wood beams in his kitchen of his house on the north fork of Long Island, rhubarb, mint and alliums of every ...

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 ...