Seafood soups and stews fall into two categories: rustic, easy, comforting dishes with big flavors and a balance of seafood and vegetables,; and richer, more refined and more labor-intensive affairs ...

This recipe is a super simple weeknight fish to whip up. It's packed with Provencal flavour with tomatoes, olives, garlic and capers. I use my mother’s method of slathering the fillets with Dijon and ...

I often have very mediocre results when cooking fish (consider it my very own kitchen nemesis). But I was inspired by Emeril Lagasse’s Fish Provencal, which seemed foolproof in its simplicity. That ...

Instructions: Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Add the fennel and the onions, and saute for 5 minutes until they start to become tender. Add the zucchini ...

For a special family day, Beef Burgundy (see recipe) will please everyone. Serve it over (no-yolk) noodles with green peas (frozen), mixed greens and whole-grain bread. For dessert, angle food cake ...

A colleague of mine, Michael Howell, chef-owner of Tempest in Wolfville, N.S., was in Toronto two weeks ago for two very different reasons. He was here to compete in a cheese sandwich grill-off, which ...

1. Heat olive oil in a non-stick frying pan or wok and cook the fish, skin side up, for 3-4 minutes. Put on a plate. 2. Add the peppers and garlic to the hot pan, stir fry 1-2 minutes, then stir in ...

Spread out the fish and seafood on a large platter and sprinkle them with 4-5 tablespoons olive oil, the herbs and about half the pastis. (At this stage you can add a pinch of powdered saffron, if you ...

Toss tomatoes with above ingredients. Place on rack and season w/ salt, pepper & sugar. Cook at 250 degrees for about 2 and 1/2 hours.

Preheat the oven to 375 degrees. Clean the fish without removing the head. Trim each fennel to just above the bulb, and wash. Heat about a tablespoon of olive oil into a saucepan, add baby fennel, and ...