In last week’s two-part interview with Philippe Ruiz, executive chef of the Biltmore’s Palme d’Or and all around nice guy, the James Beard Award nominee described his food as “simple, classic/modern, ...

CHICAGO (WLS) -- It's Thursday so that means we're cooking up a storm and today we are cooking California fresh. The Oakville in the Fulton Market District and it's kind of like being in Napa with ...

If you’re looking for a break from holiday feasting, fish is the perfect antidote. It doesn’t have to be boring or intimidating to prepare. Just choose the ingredients and cooking method wisely.

Enjoy a healthy and delicious meal ready in just minutes! Easy and delicious grilled halibut with honey and lemon will have you falling in love with fish for the first time, or all over again! Easy ...

The McDonald's Filet-O-Fish sandwich has been a classic from its very beginnings. The sandwich features a perfectly fried, golden brown square patty of whitefish (the fish has changed through the ...

Summertime is not only for salmon. It's an abundant time for many varieties of fish, and halibut is but one of them. Pacific halibut, known by its scientific name, Hippoglossus stenolepis, is a large ...

I've been on the hunt for halibut recipes since returning from my recent trip to Alaska, and these two dishes definitely look as if they're worth checking out more closely. Best of all, they don't ...

Calling all seafood lovers! The Kitchen Killa, Kiara Hardy, joined us today with her recipe for Mediterranean Halibut. For more information about Kiara, click here. 1.Preheat Oven to 400F (200C).

The cover image on Eric Ripert’s latest cookbook, “Seafood Simple,” is about as simple as can be. A piece of rosy salmon sits on a white plate on a white surface. The chef’s hands hover on either side ...

At the very last, add a tablespoon of cold butter and whisk to emulsify. Pour over the sautéed fish filet. • Patricia Schied is a longtime Juneau resident who studied at the Cordon Bleu in London, has ...

Most Americans have been introduced to miso, the traditional Japanese fermented soybean paste, in the form of the ubiquitous soup, served as the first course in most Japanese restaurants. In the ...