Turn small fish tails into crispy, briny chips with a quick dredge and fry; learn which species work best and try this ...

Jim Ulcickas’ new cookbook includes recipes for Manhattan Clam Chowder, Baked Stuffed Lobster and Orange and Walnut-Crusted ...

When summer rolls around everyone fires up the grill for steak and burgers but sometimes we don't think about grilling shrimp! These grilled shrimp recipes are delicious and much easier than you think ...

The Fourth of July holiday is a strange one when it comes to food. Most people I spoke to in my oh-so-very informal poll among a dozen or so acquaintances reported they just “throw something on the ...

Audrey Morgan is a senior editor at Food & Wine with over eight years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her work has ...

Grilling fish properly can feel intimidating for even experienced home cooks, but one of the world’s great chefs has some tips on how to prepare this delicate protein over fire. Chef Michael Cimarusti ...

2 lbs. Firm White Fish, White Seabass, Cod, Halibut, even Yellowtail ¼ cup Olive oil 1 tbsp Kosher Salt ½ tsp Black Pepper The first step, and I think it’s the most important, is to make sure your ...

Here, a vibrant dill chimichurri, made with chile, garlic, and vinegar, pulls double duty. First as a flavorful precursor to coat salmon fillets before they hit the grill. (The shallot in the sauce ...

Four chefs show how fish can become elegant, rich, crisp, delicate, and deeply personal through different cooking styles and techniques. The journey begins with black cod prepared the Rasika way, ...

Add Yahoo as a preferred source to see more of our stories on Google. A splash of bourbon in the vinaigrette adds a sweet, boozy kick of flavor and helps tenderize the shrimp in 2008 F&W Best New Chef ...

Isn’t Memorial Day weekend the best? It’s the first long weekend when the weather is finally nice across the country, beckoning everyone to get outside and finally fire up the grill. It’s the ...

There are very few foods I am a purist about. Part of this is, I’m sure, because of my profession and the joy and necessity of riffing, combining and reinventing. Also, I’m a firm believer in live and ...