Ingredients: • 4 T unsalted butter • 6 cloves garlic, chopped • ½ onion, sliced • 2 T Worcestershire • ⅓ cup dry white wine, ...

Your task for this weekend is to prepare something delicious and serve it to people you care about. I know you’re up to it.

Fresh cod is incredibly versatile. Skin or pin-bone fillets either before or after cooking. The flaky flesh flesh works well poached, baked, fried or grilled and it also complements rich sauces.

Do you know what’s in season right now? There are mussels, hake, gurnard, red mullet (which most people associate with summer ...

Here's a fish dish that's got it all: moist fish with a crunchy topping + perfectly cooked roasted vegetables.

To rehydrate salt cod, soak it in cold water for 24 to 48 hours and change the water frequently. Salt cod can then be poached or baked, or used in stews, fishcakes or fish mousses.

The Story Behind Cod Alla Livornese Tucci’s culinary journey with cod alla Livornese began nearly 40 years ago in a quaint New York City restaurant nestled in Little Italy. Captivated by the dish, he ...

In this one-pan dinner, cod and Spanish chorizo—the dry, cured kind, often sold in a link like salami—showcase why the ingredients make such a great pair. Using rendered chorizo to cook down ...

Chef Jason Capps has been traveling around the world! Now that he's back in town, we invited him into the kitchen to us make ...

In this week's Tidbits, check out Cape Flats Pizza that opened last month in Yarmouth Port. Also, $50 'Wine Down Wednesdays' ...

You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders. Make them ...