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 ...

If you’re looking for a break from holiday feasting, fish is the perfect antidote. It doesn’t have to be boring or intimidating to prepare. Just choose the ingredients and cooking method wisely.

In last week’s two-part interview with Philippe Ruiz, executive chef of the Biltmore’s Palme d’Or and all around nice guy, the James Beard Award nominee described his food as “simple, classic/modern, ...

This is definitely a hot-weather dish: cooked on the grill, light and clean in flavor and pretty on the plate. A quick cucumber-orange relish serves as the sauce. The fish is marinated for just 20 ...

It’ll be hard not to eat them for every meal.

While shrimp and other shellfish find their way into many of our favorite dishes like gumbo and shrimp boils, it's hard to beat a simply prepared piece of fish. These flavorful side dishes will ...

At the very last, add a tablespoon of cold butter and whisk to emulsify. Pour over the sautéed fish filet. • Patricia Schied is a longtime Juneau resident who studied at the Cordon Bleu in London, has ...