In last week’s two-part interview with Philippe Ruiz, executive chef of the Biltmore’s Palme d’Or and all around nice guy, the James Beard Award nominee described his food as “simple, classic/modern, ...

Cooking at home continues to be a big source of comfort in these difficult and uncertain times. This is one of those healthful, yet slightly indulgent recipes that seem to fit the bill perfectly right ...

Combine all ingredients in a food processor until components are approximately the size of rice grains. Spray halibut with cooking spray and coat the top of the filet with the topping. Place on a ...

This is definitely a hot-weather dish: cooked on the grill, light and clean in flavor and pretty on the plate. A quick cucumber-orange relish serves as the sauce. The fish is marinated for just 20 ...

Fillet of halibut Devon crab crust, crab and ginger sauce from David Smith, executive chef at Bowaters restaurant at the Macdonald Compleat Angler - serves four. Cut halibut fillet into 4 equal size ...

Poaching is a technique we’ve been using frequently of late. It’s simple and quick, hence perfect for weeknights. And it’s a great way to prepare lean white fish like tilapia, cod, halibut or snapper.

Cooking at home continues to be a big source of comfort in these difficult and uncertain times. This is one of those healthful, yet slightly indulgent recipes that seem to fit the bill perfectly right ...