Pan searing is one of our favorite ways to cook fish. Follow our guide for a crispy, golden outside, and a tender and juicy ...

This very simple steamed halibut moves so quickly once you start cooking that you need to have everything ready by the stovetop. The plates should be warm so you're not putting hot fish onto cold ...

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 ...

This deeply savory tomato-onion jam from chef Laurel Burleson of Ugly Apple Café in Madison, Wisconsin, is an excellent opportunity to ask for scratch-and-dent tomatoes at your local farmers’ market.

His Restaurants: MIDA and soon-to-open APIZZA, in the Boston area. What He’s Known For Mastering: Masterful pastas and pizzas. Fresh flavor combinations. Italian dishes as approachable as they are ...

Courteney Cox is making Monica Gellar proud. Cox, who played the ultra-competitive chef for 10 seasons on “Friends,” has shared a tutorial for how to make an easy ...

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 ...

This is definitely a hot-weather dish: cooked on the grill, light and clean in flavor and pretty on the plate. A quick cucumber-orange relish serves as the sauce. The fish is marinated for just 20 ...

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 ...