Taramosalata is one of Greece’s most beloved mezze dishes, yet many Americans have never even heard of it. This creamy dip, made from smoked or salted fish roe, bread, olive oil, and lemon, is a ...

Caviar, once upon a holiday past, meant a tin of Caspian sturgeon roe nestled in ice with a mother-of-pearl spoon, accompanied by Champagne. Today, concerns about the environmental impact of those ...

Missy Robbins, chef at Lilia in Brooklyn, makes a deviled-egg toast that’s topped with bottarga (salted cured fish roe). This riff from F&W’s Justin Chapple, served on crisp artisan crackers, is ...

Many a partygoer believes that no year-end celebration would be complete without caviar, a food that to many is a symbol of prosperity. But not all revelers look beyond imported sturgeon caviar -- the ...

If steak were priced like caviar — the highly prized eggs of fresh and saltwater sturgeon — the cheapest cut would cost about $800 per pound. Want a nice 12-ounce strip steak or other prime cut?