Prepare the grill for direct cooking over high heat (450° to 550°F). Brush the fillets on both sides with 2 tablespoons of the chili-garlic sauce and then brush with oil. Brush the cooking grates ...

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 ...

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 ...

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Preheat oven to 450 degrees. Sprinkle the fish all over with salt, and refrigerate 30 minutes. Meanwhile, combine all the chutney ingredients in a food processor, and process until it forms a thick ...

Cooking at home continues to be a big source of comfort in these difficult and uncertain times. This is one of those healthful, yet slightly indulgent recipes that seem to fit the bill perfectly right ...

Andrew Longres grew up in Liberty and got his start in the culinary world making doughnuts at age 14. After culinary school in Arizona, he returned to the Kansas City area to work at Starker’s ...

Poaching is a technique we’ve been using frequently of late. It’s simple and quick, hence perfect for weeknights. And it’s a great way to prepare lean white fish like tilapia, cod, halibut or snapper.

Cooking at home continues to be a big source of comfort in these difficult and uncertain times. This is one of those healthful, yet slightly indulgent recipes that seem to fit the bill perfectly right ...