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Mima LeCocq

  • How-To

    Bake and then broil for moist chicken with a glossy finish

    My recipe for Glazed Ginger-Soy Chicken has a two-step cooking method. The first stage of cooking -- baking at 400°F -- cooks the chicken thoroughly, but keeps it moist. The second…

  • How-To

    Sweet and Savory Glazed Chicken

    Baking keeps the chicken moist; a flash under the broiler turns a saucy coating into an intense glaze

  • Recipe

    Glazed Mustard-Molasses Chicken

    This chicken is delicious with potato salad tossed with bacon, capers, and a warm vinaigrette.

  • Recipe

    Glazed Balsamic-Orange Chicken

    Orzo tossed with olive oil, garlic, greens, toasted pine nuts, and a splash of balsamic vinegar works well with this dish. Malika Henderson, sous-chef at Carried Away, helped develop the…

  • Recipe

    Glazed Ginger-Soy Chicken

    I love serving this chicken with white rice tossed with toasted sesame seeds and stir-fried asparagus tips, snow peas, and a julienne of carrots.

  • How-To

    How to Grill a Whole Fish

    For fish with irresistibly crisp skin and succulent, smoky flesh, keep the grill clean and the fire low

  • Recipe

    Grilled Whole Salmon with Red-Pepper Aioli

    Measure your grill before trying to cook a very large fish. I find that a 7-pounder is about the biggest that will fit on my Weber at home.

  • Recipe

    Mackerel Provençal

    I think mackerel is one of the most underrated fish in the United States. Its rich, full flavor makes it ideal for grilling.

  • Recipe

    Soy-Glazed Snapper

    If you can’t find snapper, choose any other moderately firm textured, delicately flavored fish, such as rockfish, sea bass, striped bass, or grouper.