Place the garlic, pineapple juice, soy sauce, sugar and five spice in a shallow non-metallic dish and mix until well combined ...

Wild salmon is abundant in Alaska and coveted by chefs — but most Americans eat the cheaper, milder farmed kind. Journalist Kim Cross set out to learn why — and how to cook the real thing right.

Add excitement to summer spreads with Yasmin Khan's zingy Levantine salads ...

The octopus on pea and potato cream is a delicious appetizer, perfect to start a seafood dinner. A dish with simple flavors, ...

1 pound large (18/20) shrimp, peeled and deveined, tails intact 1 1/2 to 2 tablespoons Old Bay Seasoning 1 (12-ounce) bottle ...

In this archive story from 2020, Skye McAlpine, the creator of the blog From My Dining Table, sets out her philosophy for a ...

If you want a window into America’s changing tastes and growing appetites, and a sense of how the country will be eating in ...

These disappointing BBQ spots and total flavor fails left us with dry meat, fake smoke, and zero southern charm. Here’s where ...

Mozzarella-Stuffed Ribeye Steaks with Garlic Lemon Shrimp If you’re craving a restaurant-quality dinner that hits all the indulgent notes—juicy steak, gooey cheese, and tender shrimp with a bright ...

Robert St. John says even when the world feels loud and busy, even when it spins faster than it used to, a sandwich made with ...

If you haven’t guessed it already, Adelaide is packed with incredible Italian restaurants and iTL Italian Kitchen is one of ...

Add the Swiss chard. It will look like there’s too much volume but not to worry, it shrinks. Stir the mixture so the garlic and oil is evenly distributed throughout the chard. Also, the moisture from ...