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 ...

Here is the revised description with all links and additional text removed: This is an easy and delicious grilled halibut ...

Preheat the oven to 425°F. Cut eight 15-inch-long sheets of cooking parchment or aluminum foil. Set aside. Place the asparagus in the center of four of the parchment sheets. Place the carrot and leek ...

Mix anchovies, garlic, parsley, capers, lemon zest, lemon juice, and ¼ cup of oil in a medium bowl; season with salt and pepper. Add warm beans and toss to coat. Season beans with salt and more lemon ...

In cooking these tender and flavorful cheeks, I approached them as I would scallops. Searing them on a hot cast-iron pan, flipping them, and then allowing the residual heat from the pan to finish 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.

1. Prepare seasoned oil: In a small bowl combine garlic, olive oil and crushed pepper flakes. Set aside while preparing bell pepper. 2. Prepare coulis: Preheat broiler and place an oven rack at the ...

Give this nutritious and often under-utilized fish a tasty treatment with this recipe. By Matthew Kadey, R.D. Halibut is a tremendously low-cal fish. But while it’s one of the lightest fish you can ...

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 ...

Preheat a large frypan to medium-high heat. Lightly season the Halibut on both sides and dredge in flour, shake off the excess flour. Add olive oil to the frying pan and sauté for 3 - 4 minutes until ...

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 ...

Welcome to this week’s edition of Will It Sous Vide?, the weekly column where I usually make whatever you want me to with my immersion circulator. Seafood was a very popular subject in this week’s ...