Hawaii is experiencing one of the largest hepatitis A outbreaks the United States has seen in the last decade, with 206 confirmed cases, including 51 ...
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Lest anyone get the wrong idea, let me stipulate immediately that good fresh scallops don't need much gussying up.
Few of us have gotten to know the whole scallop -- the scallop with the hard exterior and little boot, the scallop that needs just a bit of cajoling to come out of its large, fortified shell.
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Sustainable seafood has become a hot topic in recent years, but despite growing inte...
One of the most dangerous yet confusing toxic pollutants is mercury in seafood. Mercury is very bad for developing fetuses and children, and seafood is very good for them. But mercury is in all seafood. Like I said: confusing.
WARNING: You may lose your appetite.
Treat yourself to these sweet, tiny scallops that are perfectly in season.
These four tastes are quality, and show that in lieu of such restaurant-ing, I've been sandwiching home cooking in between my lengthy work sessions. Behold, my hopefully anomalous Top Four Tastes...
My mother's recipe for Coquilles St. Jacques à la Provençale has been a favorite since I was a wee tot.
When it comes to serving wine with seafood, we want the wine to marry with the delicate flavors of the fish.
They're even easier to make than shrimp.
They're melt-in-your-mouth good.
There was little in the house beyond a handful of scallops I'd bought the day before with the intention of turning them into some not-too-far-in-the-future supper. And that was it.
Something about summer makes us want to add tons of fish, preferably freshly caught, to our diets. But then comes the question: how to cook?
[Photo DC CentralKitchen]
As we celebrate the 235th anniversary of the Declaration of independence, we honor those who came before us with recipes th...
It's all over, a new Top Chef was crowned. Read our live commentary inside.
BP has announced that it will expand its consumer products division during the next few months, bringing an array of new brands to local stores.
Since the menu is fairly eclectic between the diner fare and the dozen or so fresh fish and seafood items flown in daily, pairing was going to be a little tricky.
Join us here at 10pm est tonight to watch and discuss tonight's episode. (If you're in a later time zone, you can scroll through our episode-illuminating comments as you watch.)
Wednesday night's structurally bizarre Super Bowl-inspired competition went down to the wire, with significant consequences for both our beloved frontrunners and our lead underachiever.
After losing Eugene and Melissa last week, the crew made it's way to Dan Barber's Blue Hill farm for a family-style seasonal lunch competition, and, well, some wrongs were righted.
THERE remains much to like about French haute cuisine, especially the innovations of the '70s and '80s, the period of so-called nouvelle cuisine, when...
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