Are you ready to flambé some Grand Marnier? I love to flambé; J’adore Grand Marnier. I live to flambé de Grand Marnier. How many ways can I say . . . in my thick, pretentious l’accent francais? Too ...

A beautiful red snapper filet caught my eye recently, and the end result was a delicious fish-in-parchment that burst with aroma when the paper unfolded. But there’s more to the story than just a ...

Combine crème fraîche, Dijon mustard, whole-grain mustard, minced shallots, drained capers, salt, and pepper in a small bowl.

In "Bibi's Gulf Coast Kitchen," columnist Bibi Hutchings takes you on a culinary journey across the coastal south. Come for the great food writing, stay for the delicious recipes. This recipe was ...