Take your preferred protein — rotisserie chicken, canned beans, quick-cooking salmon filets — then, instead of sides, add ...

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.

Stuff the cavity of the chicken with half a lemon (cut into quarters) and a small bunch of fresh mixed herbs, then drizzle ...

This prawn and mushroom Jambalaya is a hearty one-pan dish packed with smoky chorizo, juicy prawns, tender mushrooms, and aromatic spices.

Surprise the family with balsamic marinated flank steak. In a resealable plastic bag, combine ¼ cup balsamic vinegar, 2 ...

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 ...

From overcooked disappointments to perfectly seared bites, we’re ranking Illinois steakhouse chains you might want to ...

Season well with salt and pepper. Scatter the jambalaya with the lime zest. Divide the jambalaya between plates, top with the dressed avocado salsa.

Perfectly seared steak and juicy shrimp come together in a velvety garlic cream sauce for a restaurant-worthy dish that’s surprisingly easy to make at home. Whether you’re planning a date night or ...

A popular Nashville-style hot chicken restaurant as well as new Mexican and seafood restaurants are planning to open at a ...

A popular Nashville-style hot chicken restaurant as well as new Mexican and seafood restaurants are planning to open at a ...