CHICAGO (WLS) -- It's Thursday so that means we're cooking up a storm and today we are cooking California fresh. The Oakville in the Fulton Market District and it's kind of like being in Napa with ...

Preheat the oven to 425°F. Cut eight 15-inch-long sheets of cooking parchment or aluminum foil. Set aside. Place the asparagus in the center of four of the parchment sheets. Place the carrot and leek ...

Ugly Duckling Butter-Poached Halibut with Brandade, Chanterelle Mushrooms, preserved Cherry Tomatoes, and White Miso Beurre ...

Cut the cauliflower into chunks, including the cores. Place into a food processor. Pulse until the cauliflower resembles the texture of rice. Work in batches, if necessary, and be careful not to ...

Preheat a large frypan to medium-high heat. Lightly season the Halibut on both sides and dredge in flour, shake off the excess flour. Add olive oil to the frying pan and sauté for 3 - 4 minutes until ...

This deeply savory tomato-onion jam from chef Laurel Burleson of Ugly Apple Café in Madison, Wisconsin, is an excellent opportunity to ask for scratch-and-dent tomatoes at your local farmers’ market.

Uncomplicated meals which food writer Marie Simmons can make effortlessly and share with her family at the end of the day are an essential part of her busy life, she says in the introduction to her ...

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 ...

Many Montana residents are lucky enough to take that long-awaited trip to Alaska. When they do make the excursion, the most popular fish to bring home is salmon. However, following at a very close ...

Join me on an unforgettable Alaskan adventure as I cook a fresh Pacific halibut straight from the wild! From catching to ...