A light dish packed with flavours. Serve with torn sourdough rye bread for a delicious lunch or dinner party starter. Debeard the mussels and drain through a colander. Put the white wine and a little ...

Like cookies and milk or mac and cheese, some food just belongs together and one of Guinness's best culinary pals is most certainly seafood and, in this writer's opinion, most definitely smoked fish.

On Sunday, 71-year-old Shamsi Katebi will be in her West Los Angeles kitchen, bossing around one of the best chefs in the city. She’s the mother-in-law of Tony Esnault, chef-owner of the downtown ...

"Give your fish a gentle caress," says Greek chef Argiro Barbarigou. "Examine the fish's eyes carefully." Lane Nieset is a writer from Miami who has lived in France for the past 10 years. From her ...

In this first of his monthly recipe specials, two-Michelin-starred chef Tom Kerridge serves up the dishes he can't live without. Serves 4 Rapeseed oil 2 onions, finely diced ¼tsp powdered mace 1 whole ...

Cooking the haddock in the same pan means all the lovely smokey flavours of the fish infuse the soup. Yields: 4 servings Total Time: 20 minutes Calories per Serving: 330 vegetable oil spring onions ...

A soufflé may seem like a work of culinary alchemy, but it's really very easy to get right, said Tom Parker Bowles. You just have to make sure everyone is ready to eat when it emerges from the oven, ...

Is there anything a fried egg can’t do? In my world, the answer is no. Want to put a savory spin on a Dutch baby? Add a fried egg. Need more protein in your rice bowl? A fried egg is just the thing.