Coat saute pan with olive oil and heat on med-high. Pat dry cheeks with paper towel and place in a hot pan. Season with salt and pepper. Braise for one minute on each side, until brown, but not cooked ...

A nostalgic midcentury Alaskan casserole of tender halibut baked over sweet onions with a rich, tangy cream topping and crisp buttery crumbs. Breana Lai Killeen, M.P.H., RD, is a food editor, recipe ...

His Restaurants: MIDA and soon-to-open APIZZA, in the Boston area. What He’s Known For Mastering: Masterful pastas and pizzas. Fresh flavor combinations. Italian dishes as approachable as they are ...

1 1/2 pounds halibut fillet, cut into 4 equal pieces 1. Trim the fronds from the fennel bulbs, finely chop and reserve 2 tablespoons for garnish. Set aside the remaining fronds. Cut away the stalks ...

August slides into September. And all of a sudden its back to school with menus offering changes. On the UND campus, the students are eating everything under the sun. That’s according to Jason ...

7:06 Cooking Together: Butter-poached halibut with brandade Blend the water, salt, and sugar very well to fully dissolve the solids. Refrigerate until ready to use. Add the halibut to the refrigerated ...

The hands-off method for slow-roasting fish in the oven is tried and true for me. Instead of babysitting a piece of salmon on the stove, I can slide it in the oven for about half an hour and it will ...

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Seafood lovers who have been following the news know that it’s probably going to be a long spring. Salmon, the king of the season’s fish, is missing in action and its prices are likely to stay high ...