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, ...

THE TRICK TO a legendary fish burger is a thicker fillet, says Brooke Price, chef and owner of the Side Door Cafe in Gleneden Beach, Oregon. Shop for portions that are 1½ to 2 inches thick. Six ounces ...

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.

I've been on the hunt for halibut recipes since returning from my recent trip to Alaska, and these two dishes definitely look as if they're worth checking out more closely. Best of all, they don't ...