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?
PORTLAND, Maine — Maine scallop fishermen expect to get record prices for their catch this season with strong global demand and a diminished sup...
[Photo DC CentralKitchen] As we celebrate the 235th anniversary of the Declaration of independence, we honor those who came before us with recipes ...
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. Acco...
PORTLAND, Maine — The basic makeup of the ocean waters off the Northeast and the mid-Atlantic region has fundamentally changed in the past 40 ye...
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...
