This recipe is as close as you can get to capturing spring in a skillet. It is so full of brilliant color, you practically need sunglasses to eat it. The dish gets its radiance from the field green of ...

This recipe is as close as you can get to capturing spring in a skillet. It is so full of brilliant colour you practically need sunglasses to eat it. The dish gets its radiance from the field-green of ...

Seafood lovers who have been following the news know that it’s probably going to be a long spring. Salmon, the king of the season’s fish, is missing in action and its prices are likely to stay high ...

Dovetail Chef John Fraser shares his take on halibut, trout and poached eggs. May 8, 2009 -- Up-and-coming chef John Fraser won acclaim at a relatively young age when he became executive chef at ...

No need to look at a calendar. In B.C., a sure sign spring has sprung is when fresh B.C. halibut is in season. Now this prized catch is appearing in the seafood section of our local markets, we face ...

1. Bring the cream, water and garlic just to a boil. Turn off heat and infuse for 20 minutes. Strain out the garlic, rinse out the pan and add the cream mixture back to the pan. 2. Add the salt and ...

At 7 p.m. tonight,McCormick & Schmick’s Seafood Restaurant will present a Spring Halibut Season Dinner, featuring cuisine by chef Stephen Vice paired with Mondavi wines; sommelier Kevin Arndt will be ...

Place the first 6 ingredients in a bowl and whisk until the cornstarch is dissolved. Heat the oil in small pot set over medium-high. Add the bell pepper, garlic and ginger and cook 2 minutes. Pour in ...

We know — the economic times are hard. We believe that our work in upholding the First Amendment and reporting on these changing, challenging times is more important than ever. We need to raise ...