Eleven Madison Park, the first plant-based restaurant to receive three Michelin stars, has reintroduced meat to its menu. So, ...

Tucked away in downtown Portland’s bustling streets sits Jake’s Famous Crawfish, a seafood sanctuary where Oregonians have been making pilgrimages for generations, some traveling hours just to savor ...

The “Lots-A-Lobsta” section of the menu is where Marblehead truly flexes its seafood muscles, offering these delectable ...

Moisture is the enemy of crispiness. Place the fish on a wire rack at room temperature for about an hour to remove the chill.

Wrapped in a thick salt shell, this whole scophthalmus (turbot) bakes gently in its own juices, yielding a moist and delicately seasoned interior. Cracking the crust at the table adds drama and ...

Byron pans sears snapper with a fresh herb crust—think parsley, thyme, garlic, and lemon zest pressed into the fish until it crisps golden in the pan. He plates it simply, usually over seasonal ...

Preheat oven to 450 degrees. Pat fish dry. Fill a sheet pan large enough to fit fish with a ¼-inch layer of salt. Place fish on top and mound remaining salt so it completely covers fish. Roast fish in ...

Combining fish oil and magnesium may benefit your heart health and lower your blood pressure. Fish oil and magnesium can help improve your mental health and ease anxiety or depression symptoms. Fish ...

Chef Thomas Keller of The French Laundry uses panko breadcrumbs to give chicken cutlets a crunchy crust. Thomas Keller is the chef of three-Michelin-starred restaurants The French Laundry and Per Se.