Looking for new ways to make fish exciting? Skip the boring and get straight to the good stuff. From flaky baked salmon that ...

The sauce is rich with a creamy, tangy flavor. Serve this easy-to-make recipe for dinner and everyone will be asking for seconds. It's simple for a weeknight meal but fancy enough when hosting company ...

We know that fish is good for us but which pack the best punch? From white and oily to tinned and frozen, the experts give ...

The Columbian’s co-owner and editor, Will Campbell, lent me a precious relic: a Columbian employee cookbook from 1993. As the brainchild of The Columbian’s Wellness Committee, it wa ...

Chef Ari Kolender's L.A. restaurants Found Oyster and Queen St. combine the charm of Charleston and the cult of seafood with ...

"This is not a recipe you can make in one day. Prepare the components a day or two in advance: soak the beans, cut the ...

"Look for jumbo shrimp (about 20 count per pound) for this recipe. Fresh or frozen shrimp are fine. If you use frozen shrimp, defrost the shrimp by putting them in a large bowl of ice water for 20 ...

Cathy Whims, owner and chef at iconic Portland Italian restaurant Nostrana, shares recipes in her upcoming cookbook “Italian Summer Kitchen.” ...

For today’s recipe, halibut fillets and sliced ... of fish with a little melted butter (see Eric’s options). Bake the fish in the middle of the oven 16 to 18 minutes, or until the phyllo ...

Mash together your potatoes and fish. Add in the seasonings then the egg and panko. Mix well. Form into small patties, approximately 2-3 inches. Cover and refrigerate for 30 minutes or all day.