Sometimes it’s the flavors that are right under our noses -- or buried in the crisper drawer -- that are most worth celebrating. Take celery. Because it’s integral to so many recipes, a dedicated cook ...

Countless forests have been sacrificed to print recipes for the easy things in life: cooking for crowds, dinner parties for six or eight, family suppers, holiday feasts. When it comes to the real ...

Patricia Wells first sampled a variation of this crab salad as part of a luxurious dish served at Pic, a restaurant in Valence, where Anne Sophie Pic is following in the family's august culinary ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Featuring fresh ...

Peel and pit the avocado. Slice, then fan the avocado on a plate. In a stainless steel bowl, combine the remaining ingredients. Place the mixture on top of the avocado. Main story: The chef at Gary's ...

When I began my culinary classes at Rowan College at Burlington County, I only had experience as a line cook. However, in the past year I have had great learning experiences, including the opportunity ...

ABC7 Chicago meteorologist Tracy Butler said the forecast calls for clear skies and enjoyable weather for the next couple of days. Chicago Cut Steakhouse Chef Steffen Iserloth joined Tracy to share ...

About Exec. Chef Anna Davis: Anna was born and raised in Florida. She came to California to work for Hillstone Restaurant Group in 2004 and quickly rose to Executive Chef of Houston's in San Francisco ...

Dungeness crab and fresh avocado are two of California's quintessential ingredients. This dish utilizes them both beautifully and puts an innovative twist on classic flavors. Technique tip: Once you ...

Coterie member Heidi Larsen pairs her miniature crab cake poppers with a spicy aioli so delicious it puts tartar sauce to shame. Suffice it to say, we’ll be reaching for this recipe whenever hors ...