Cut off roots and trim dark-green top from leek. Discard any tough outer leaves. Thinly slice leek. Rinse leek thoroughly in bowl of cold water; swish to remove any sand. With hands, transfer leek to ...

If you have some fresh salsa on hand, you'll be able to assemble this simple meal in a matter of minutes! Seriously, two minutes and it's in the oven! If you don't have any fresh salsa on hand, that ...

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 ...

“USDA Dietary guidelines suggest eating fish at least twice each week,” says Natalie Rizzo, M.S., R.D., a nutrition partner with Welch’s 100% grape juice. “Many Americans fall short on this ...

This week I am sharing my recipe for Oven Baked Halibut with a Mull of Kintyre Cheddar and Parsley Crust, Roasted Leeks and Caviar Velouté. As with many of my dishes, do not feel that you need to cook ...

With vegetable peeler, remove 1 strip peel from lemon. Place in food processor along with thyme sprigs and 3 tomatoes. Pulse until almost puréed. Pour mixture into medium-mesh strainer set over large ...

1. Heat oven to 425 degrees. Grease glass baking dish and set aside. 2. In a shallow pan or bowl, whisk eggs with water, salt and pepper. Dip halibut fillets into the egg mixture. Then dip fish into ...

The hands-off method for slow-roasting fish in the oven is tried and true for me. Instead of babysitting a piece of salmon on the stove, I can slide it in the oven for about half an hour and it will ...

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 ...

This time of year, a chef in a farmers market is like a kid in a candy store. Among all the stands overflowing with gorgeous produce, chefs’ eyes -- and often their arms -- grow as wide as their ...

King trumpets that have a texture almost as firm and meaty as young porcini; shimeji that have a flavor that is wonderfully nutty; hen of the woods with a taste as earthy as their name. If you still ...

This article is brought to you by our exclusive subscriber partnership with our sister title USA Today, and has been written by our American colleagues. It does not necessarily reflect the view of The ...