David LeFevre wants you to know that fish can be cool. That’s probably no great surprise coming from the new chef at the Water Grill, certainly one of the best seafood restaurants on the West Coast ...

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 ...

1 1/2 pounds halibut fillet, cut into 4 equal pieces 1. Trim the fronds from the fennel bulbs, finely chop and reserve 2 tablespoons for garnish. Set aside the remaining fronds. Cut away the stalks ...

While celebrating Christmas in Vermont, we visited Executive Chef Rhys Lewis at the Woodstock Inn and Resort where he prepared a fabulous holiday fish dish. SEE RECIPE BELOW During the winter months, ...

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.

Table X was voted "best restaurant" in both 2017 and 2018 by Salt Lake Magazine, and "most innovative menu" by City Weekly in 2018. Chefs use local and wild products, all of the pork, lamb and beef is ...

Butter Poached Alaskan Halibut, Glazed Purple, Yellow, & Orange Carrots, & Citrus Basil Salad (yield 4 servings): Halibut: -1lb. Alaskan Halibut -2 T. Butter -pinch of salt and pepperGlazed Carrots: ...

State grants awarded to 6 dairy companies in Northeast Wisconsin Dairy Processor Grants were awarded to 13 companies by the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP).

Nothing like a bowl of fish, vegetables, and aromatics to warm you up. From France to Argentina, Scotland to San Francisco, the tradition of fish stew stretches from coast to coast and country to ...

Chef Ben Traver stops by Studio 1A to share his French-inspired recipes for olive oil-poached halibut over herbed couscous and a Dry January-friendly apple cider mocktail. Chef Ben Traver stops by ...

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 ...