Author

Jenna Wilhelmsen

Food

Chef Hunter Pritchett of L.A.'s Melody shares his recipe for Hamachi Crudo

Food

Because the lobster is cut into chunks midway during the cooking process (making it easy...

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Food

Steaming pork ribs before they hit the grill is the best way to get fall-off-the-bone,...

Food

Keep the meat loose when forming the patties, and don’t worry if they aren’t perfectly...

Food

If you love a margarita, this will be your new summer sipper. It's a refreshing...

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Food

Anchovies add a salty, briny taste to the sauce, but they can be omitted to make...

Food

Tender pan-fried fish with a crispy, succulent skin is about as good as it gets....

Food

Mussels are the ultimate fast food: delicious, quick to cook and packed with protein and...

Food

Cook your lobster in water that tastes salty and briny, like the sea.

Food

Wild salmon is a full-flavored and rich fish. When cooked on a wood plank, it's...

Food

If you don't have a stand mixer, just knead the dough on the counter for...

Food

The cook time of your eggplants will vary, depending on their size. To test doneness,...

Food

Briefly searing the cod gives it a nice golden crust and helps the fish keep...

Food

This recipe calls for a 9"-square tart pan, but any similar size tart pan with...