There it is at the seafood market, a whole fish, gleaming fresh, eyes bulging, looking like it just flopped up from out of the ocean. It’s so gorgeous you have to buy it. Now the question is: What the ...

Add Yahoo as a preferred source to see more of our stories on Google. Scallops Provencal on a white plate - Michelle McGlinn/Tasting Table Hardly anything is more luxurious than buttery, garlicky ...

I often have very mediocre results when cooking fish (consider it my very own kitchen nemesis). But I was inspired by Emeril Lagasse’s Fish Provencal, which seemed foolproof in its simplicity. That ...

Seafood soups and stews fall into two categories: rustic, easy, comforting dishes with big flavors and a balance of seafood and vegetables,; and richer, more refined and more labor-intensive affairs ...

For a special family day, Beef Burgundy (see recipe) will please everyone. Serve it over (no-yolk) noodles with green peas (frozen), mixed greens and whole-grain bread. For dessert, angle food cake ...

Spread out the fish and seafood on a large platter and sprinkle them with 4-5 tablespoons olive oil, the herbs and about half the pastis. (At this stage you can add a pinch of powdered saffron, if you ...

A colleague of mine, Michael Howell, chef-owner of Tempest in Wolfville, N.S., was in Toronto two weeks ago for two very different reasons. He was here to compete in a cheese sandwich grill-off, which ...

Preheat the oven to 375 degrees. Clean the fish without removing the head. Trim each fennel to just above the bulb, and wash. Heat about a tablespoon of olive oil into a saucepan, add baby fennel, and ...

3 medium tomatoes, cut into 1/4-inch-thick slices 1/4 cup pitted and chopped brine-cured black olives Preheat oven to 350 degrees. Warm olive oil and onion in medium saucepan over medium-low heat.