On a mandoline, flat cut the celery and carrots into shoestrings. Cut leeks by hand on the diagonal. In a small bowl, whisk lemon juice, olive oil, shallots, capers, and parsley. Add lemon zest and ...

Whenever I peruse the fish counter, I am immediately transported back to the day I found myself standing in the middle of a small fishing boat that was vigorously bobbing up and down on the waters of ...

Heat saute pan to medium-high heat. Season fish with salt and white pepper on flesh side. Put 1 T of vegetable oil into the pan and let heat for 45 seconds. Add fish to pan seasoned side down. Heat on ...

Alaskan halibut has no rival — it tastes mild and slightly sweet with a creamy, satisfyingly meaty texture. It works well on the grill, in a pan, under the broiler, in the fryer, smoker or steamer. It ...

Set the herbs in an oven proof baking dish large enough to hold the tomatoes (this will need to be twice the size of the whole tomatoes). Cut tomatoes in half equatorially lay them skin side down on ...

Perhaps my family’s most diligent fisherman is my Aunt Barbara, my father’s older sister, one of nine O’Malley kids, who still lives in the house where they all grew up on 10th Avenue and Cordova ...

In this week’s Chef and Tell interview, Mark Monette, the executive chef/partner of the Flagstaff House, sounds off on sharing kitchen space with Thomas Keller, turning fifty and doing double duty at ...

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 ...

On March 19, wild Alaska halibut and sablefish, also known as black cod, began making its way into home kitchens, restaurants and retailers nationwide with the start of wild Alaska halibut and ...

Alice, our naturalist guide in Talkeetna, Alaska, says she cried when her freezer malfunctioned. She lost more than 100 pounds of halibut from a recent fishing expedition. Only one week into our ...