Halibut With an Herb Vinaigrette


Chef Eric Ripert recommends making a velouté, a poaching liquid of flour and water, for gently cooking halibut fillets, which he then serves topped with an herb vinaigrette.

Previous Story

Carolyn Hax: Is it wrong to cut off contact with disappointing birth father?

Next Story

How to save this year’s seeds for next year’s garden