Seven years ago, when chefs Mario Batali and David Pasternack opened their New York restaurant Esca, they introduced Manhattan to what they called “crudo” -- Italian-style sliced raw fish. It was ...

Tomorrow on Good Food, Evan interviews Peruvian born chef Ricardo Zarate about the food of his homeland. Zarate is the chef and co-owner behind two popular LA restaurants Mo Chica and Picca. They ...

In my many years as a professional chef and an occasional dinner party guest, I’ve been on the receiving end of my fair share of spontaneous, frustrated confessions from home cooks feeling insecure ...

Giada De Laurentiis and Eric Barale, the culinary co-chair and director of Oceania Cruises, join TODAY to share some recipes ...

From childhood days, medical needs motivated Lucy Guldjian to master cooking skills, to experiment with healthful ingredients and culinary techniques. Guldjian grew up in Huntington Beach and is a ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Whole sea bass is ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across the world. See how much money you can save — and fun you ...

Blend the coarsely chopped chives with the oil and a generous pinch of salt at high speed until smooth. Transfer the chive oil to a jar. In a large saucepan, cover the potatoes with cold water and ...

There’s no lack of superior Italian dining opportunities in Westchester County, but it’s a rare treat to get those recipe gems that unveil the knowledge acquired over multiple generations. Handwritten ...

Branzino is a popular fish for restaurants to serve whole, but the seafood delicacy is sometimes known as European sea bass.