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.

Most of us who cook nearly every night have an easy-to-make dish or two that we prepare from memory. Bonus: When that dish can be made from ingredients that we almost always have in our pantry and ...

Wash rice in cold water then drain in a sieve. Bring rice, water, broth and salt to boil in a 3-4-quart heavy saucepan, then ...

Rinse and pat filet dry and paper towel. Season with Signature Spice Blend and set aside. Heat skillet or nonstick pan and add olive oil, sear the filet skin side down until brown, about 2-3 minutes.

This is a dish that came from a restaurant I worked at in Point Loma in the '80s, Le Terrasse. It was french, but because we were right next to the fishing fleet we always had access to fresh fish and ...

*Fry about five minutes in a dry pan until golden; watch closely as they are easy to burn. Pesto: Combine in a bowl the parsley, dill, almonds, salt and pepper and pulse five times with a miniature or ...

My dinnerFeed web site is a lean, mean fighting machine! To receive my lastest dinnerFeed posts by email, sign up here. Last night I dreamed of halibut. Before turning in for the evening, I'd checked ...

Experience the culinary artistry of Chef Pamela Roberts & Chef Keisha Brynn with their exquisite pan-seared halibut, perfectly complemented by a vibrant mango salsa and served over a fluffy rice pilaf ...

This very simple steamed halibut moves so quickly once you start cooking that you need to have everything ready by the stovetop. The plates should be warm so you're not putting hot fish onto cold ...