Anchorage might be Alaska’s urban center, but its soul belongs to the sea. Halibut, that prized flatfish of northern waters, takes center stage in local eateries that capture the essence of Alaska’s ...

Chef/restaurateur Zov Karamardian and I have been pals for decades. Our love of food and travel has inspired many delicious adventures together, traveling far and wide to explore different cuisines.

On his culinary quest that has included two James Beard Awards and countless “best of” restaurant mentions, chef Gavin Kaysen has amassed an impressive list of mentors: Daniel Boulud, Thomas Keller, ...

MEMORIAL DAY WEEKEND will see the reintroduction of what had become an annual outdoors tradition, the Port Angeles Salmon Club’s Halibut Derby. The derby formerly ran from 2001-2016 before cuts to the ...

This halibut is a bit strange, but I promise you, it works well. Enjoy this halibut fish fry. Recipe: * Halibut cut into chunks * 1/4 cup breadcrumbs * 1/2 cup Bisquick (or any pancake mix) * 1/4 tsp ...

Recipes with little prep, big payoff. By Emily Weinstein Last week I wrote about a specific variety of cooking burnout: You don’t mind being in the kitchen, but you’re out of ideas for what to ...

This zesty but elegant sauce is excellent on fillets of fish like sole or halibut, delicious on braised or grilled leeks, and great as a dipping sauce for steamed artichokes. In a small saucepan, ...

In a small bowl, stir the mayo, dill, lemon zest and juice, artichoke, capers, and onion. Season with salt, pepper, and more lemon juice. Cover and chill at least 30 minutes. Preheat a gas grill, ...

In a medium sauce pan combine the wine, chicken base, shallot, and lemon. Let this reduce over medium high heat until almost a syrup consistency. While reducing, cut butter into small cubes. When the ...

NASHVILLE, Tenn. (WTVF) — A chef at a Nashville senior living community has found a recipe for making residents feel more at home – by literally using their recipes. Chef Drew Hoyt at Clarendale West ...

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I'm a chef with 15 years of experience, and I often teach people how to make this roast chicken. The trick is to brine the bird for 24 to 48 hours before cooking it in a preheated Dutch oven. It ...