Many are familiar with Shrimp Scampi, yet few understand the subtle nuances that elevate it from a mere pasta dish to a ...

Halibut, with its firm, flaky white flesh and mild, sweet flavor, is a true aristocrat of the sea. It requires a gentle ...

Here, she creates her own butter sauce with white wine and cream, and gives it an extra punch of flavor with fresh sage and lemon in the sauce. She serves the dish alongside a simple salad with a ...

Whisk in the remaining 4 tablespoons of butter and the 2 tablespoons of lemon juice; season with salt. Spoon the sauce over the fish, garnish with parsley, and serve with lemon wedges.

Lemon zest herb butter is ideal for drizzling on grilled veggies or slathering on warm bread. Blend one-half cup of softened ...

Make it even lighter. Fold the curd into beaten cream cheese, whipped cream, or a combination of the two to yield a bright ...

These are classic combos but with an Irish twist as the recipe comes directly from Bord Bia, Ireland's food board. Nutritious and delicious it's a recipe and can be easily modified with a white ...

Return the pan to a high heat, and add the lemon juice. Allow the lemon, caper and butter sauce to bubble in the pan for 30 seconds, then pour over the fish and mash to serve.

I followed suit, letting the pasta sit in the sauce for a minute so that it could absorb all that butter and lemon. Per Garten's instructions, I also added some pasta water to the sauce to help ...

lemony sauce. And yes, the starchy cooking water is a key ingredient — it binds the cheese, lemon and butter into something greater than the sum of its parts. A quick note on cream: while some ...

I love them served with pasta, rice or mashed potatoes and always topped with a sauce -- marinara, tzatziki, salsa verde or lemon butter as in the following iteration. I couldn't bring myself to ...