His Restaurants: Pasjoli and Dialogue, both in Santa Monica, Calif. What He’s Known For: Matching classical technique with out-of-the-box thinking. French-leaning menus driven by Southern California ...

In a very large sauté pan over high heat, add the oil, potatoes and sweet potatoes and cook for about five minutes, or until golden on all sides. Add the onion and cook for about one more minute. Add ...

Jim Shaffer just likes to fish. And to eat fish, and to order and sell and buy and cook and live for fish. He recently fulfilled a dream of doing all that fishing for a living and opened Presque Isle ...

Here are the basics for preparing red snapper from the Florida Department of Agriculture and Consumer Services. When it’s very fresh, as local snapper can be, there’s really no need to do much more ...

Food is life: sustenance and communion gleaned from the vitality of dirt, water and sunlight. But food is also the other aspect of life: culture, stories, history. Each dish we eat contains the ...

Q. On a Friday evening a while ago, my wife and I had dinner at DiSalvo’s restaurant. They had a fish special, which was a piece of snapper cooked with mushrooms, capers, artichoke hearts and garlic, ...

Wikipedia will tell you that red snapper is the most commonly caught snapper in the continental United States (almost 50 percent of the total catch). The online encyclopedia will also tell you that ...

This modern Middle Eastern dish uses an unusual Japanese ingredient – powdered shio kombu. This seasoned seaweed powder gives an unexpected complexity to the sauce with its salty-sweet umami flavour.