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 ...

1. Prepare seasoned oil: In a small bowl combine garlic, olive oil and crushed pepper flakes. Set aside while preparing bell pepper. 2. Prepare coulis: Preheat broiler and place an oven rack at the ...

It’s going on who-knows-how-many-days of quarantine and we figure that, like us, you are tired of your own cooking. We asked local chefs to share some of their favorite safe-at-home foods to cook ...

Alice, our naturalist guide in Talkeetna, Alaska, says she cried when her freezer malfunctioned. She lost more than 100 pounds of halibut from a recent fishing expedition. Only one week into our ...

Preheat a large frypan to medium-high heat. Lightly season the Halibut on both sides and dredge in flour, shake off the excess flour. Add olive oil to the frying pan and sauté for 3 - 4 minutes until ...

I love a deep-fried, puffy-battered fish sandwich, with a tempura-like coating, but I’m not doing that at home. That’s for an indulgent summer seafood shack lunch, or if you’re lucky enough to find ...

Dear Frank: Halibut cheeks are portions of flesh removed from the head of the fish. They have an almost sweet and luxurious flavour. The texture and oval shape somewhat resemble a scallop. And cooking ...

Join us for a fishing adventure in the San Francisco Bay as we catch halibut and compare its taste to striper in homemade ...

Ron Gelish, of One North in Jericho, shows News 12's Lily Stolzberg how to make pan-seared Pacific halibut with Moroccan spiced baby carrots, vegetable couscous and yellow tomato nage. For the fish 1 ...

The cover image on Eric Ripert’s latest cookbook, “Seafood Simple,” is about as simple as can be. A piece of rosy salmon sits on a white plate on a white surface. The chef’s hands hover on either side ...

Tunisian Jews make a condiment called pkaila or bkeila, which is extraordinary. It is prepared by cooking down plenty of spinach for hours in a generous quantity of oil. The spinach – Swiss chard is ...

I love a deep-fried, puffy-battered fish sandwich, with a tempura-like coating, but I'm not doing that at home. That is for an indulgent summer seafood shack lunch, or if you're lucky enough to find ...