Beautiful tomatoes, onion, garlic and bell peppers at the farmers market inspired the Provencal-style fish salad. A panful of sliced onions and peppers sprinkled with herbs get roasted in the oven, ...

Add Yahoo as a preferred source to see more of our stories on Google. Scallops Provencal on a white plate - Michelle McGlinn/Tasting Table Hardly anything is more luxurious than buttery, garlicky ...

I often have very mediocre results when cooking fish (consider it my very own kitchen nemesis). But I was inspired by Emeril Lagasse’s Fish Provencal, which seemed foolproof in its simplicity. That ...

How could a classic like bouillabaisse simultaneously be simplified and made more elegant? Enter Best New Chefs Clare de Boer and Jess Shadbolt, of King in New York City, who distill the essence of ...

Preheat the oven to 375 degrees. Clean the fish without removing the head. Trim each fennel to just above the bulb, and wash. Heat about a tablespoon of olive oil into a saucepan, add baby fennel, and ...

A colleague of mine, Michael Howell, chef-owner of Tempest in Wolfville, N.S., was in Toronto two weeks ago for two very different reasons. He was here to compete in a cheese sandwich grill-off, which ...

1. Heat the oven to 350 degrees. Warm the olive oil and onion in a medium saucepan over medium-low heat. When the onion starts to soften, after about 2 minutes, add garlic and cook just until fragrant ...

Seafood soups and stews fall into two categories: rustic, easy, comforting dishes with big flavors and a balance of seafood and vegetables,; and richer, more refined and more labor-intensive affairs ...

Spread out the fish and seafood on a large platter and sprinkle them with 4-5 tablespoons olive oil, the herbs and about half the pastis. (At this stage you can add a pinch of powdered saffron, if you ...

When you cook fish - especially of this quality (when it comes to market, it won't be cheap) - I encourage you to utilize all of it. Have your fishmonger fillet it for you if you are not comfortable ...

3 medium tomatoes, cut into 1/4-inch-thick slices 1/4 cup pitted and chopped brine-cured black olives Preheat oven to 350 degrees. Warm olive oil and onion in medium saucepan over medium-low heat.