Carneros, Calif.--Here’s the image of a dinner party in the wine country: Formally dressed guests gather at some centuries-old chateau. The table is set with heavy silver and antique china.

Chef Reem Assil's custom khalta hara blend from the spice company Burlap & Barrel includes toasted coriander, cumin, chile, and black lime. Those spices infuse halibut with layered, mild heat; sliced ...

CHICAGO (WLS) -- It's Thursday so that means we're cooking up a storm and today we are cooking California fresh. The Oakville in the Fulton Market District and it's kind of like being in Napa with ...

When I have a group over for dinner and I don’t have much time to cook but I still want to make something that looks impressive, I cook a large piece of fish and serve it family style. On a big ...

When summer calls for light, low-fat, easy-to-prepare meals, halibut is a great catch. The mildly sweet, firm-fleshed fish deliciously lends itself to backyard cookouts as a grilled delicacy and can ...

1. Toss the tomato, onion and chili s in half of the olive oil, half of the salt and half of the pepper together in a mixing bowl. 2. Place on a pan and roast under the broiler until some charring has ...

1. Heat oven to 425 degrees. Grease glass baking dish and set aside. 2. In a shallow pan or bowl, whisk eggs with water, salt and pepper. Dip halibut fillets into the egg mixture. Then dip fish into ...

Mango, onion, bell pepper, cilantro, and lime juice come together for an easy tropical topping or side for any flaky white fish.

In Bloggers Cook BA, see how our recipes turned out in other cooks' kitchens. Every week we choose a dish that several food bloggers made and feature it here with photos and links. Share your own ...

Mix anchovies, garlic, parsley, capers, lemon zest, lemon juice, and ¼ cup of oil in a medium bowl; season with salt and pepper. Add warm beans and toss to coat. Season beans with salt and more lemon ...

This time of year, a chef in a farmers market is like a kid in a candy store. Among all the stands overflowing with gorgeous produce, chefs’ eyes -- and often their arms -- grow as wide as their ...