Say “bouillabaisse” to a knowledgeable cook and you’re likely to hear, “We can’t make that here. We don’t have the right fish.” French food purists will tell you you need rascasse, that ...

Tanya Edwards is an award-winning journalist, writer, and editor living in New England. A contributor to Eater since 2022, she’s been in food media for over a decade. As someone who lives in a small ...

My culinary sensors are set to detect foods that manage to be both sumptuously delicious and healthful, and they were pinging like crazy when I tried this dish at Gennaro, a homey Italian restaurant ...

The Washington Post Food staff answers questions about all things edible. Q: What do you recommend using for fish stock if I don't have bones to make my own? I routinely buy chicken stock in a box if ...

Seafood soups and stews fall into two categories: rustic, easy, comforting dishes with big flavors and a balance of seafood and vegetables,; and richer, more refined and more labor-intensive affairs ...

Gefilte fish, a staple at Jewish holidays such as Rosh Hashanah, which begins Wednesday at sundown, does not always come in a jar. But most Jewish children think it does, and they are not thrilled to ...