Cook's notes: Raw fish loses its texture (and appeal) when it gets too warm. It's crucial to keep fish cool from hook to pan. To keep fish from curling up while cooking, place a frypan on top of it ...

Both fresh and pickled ginger add distinct flavor to this mignonette. Look for the thinly sliced ginger (often pink, sometimes a natural buff color) commonly served with sushi. It may be sold with ...

Sometimes the simplest condiments are the best ones, and that's certainly the case with this shallot mignonette recipe. Requiring just three ingredients and no cook time, this tangy, onion-y dressing ...

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If you have a metal loaf pan, use it; it will conduct cold more efficiently than glass, reducing the time it takes to freeze this mixture. Bring vinegar, sugar, and 1 cup water to a boil in a small ...

YORK, Pa. — There is no shortage of luxury in Olivia's latest dish. They demonstrate how to prepare a dozen oysters three different ways: baked Mediterranean style, stuffed with colossal crab imperial ...

KUSA – We're in the midst of Denver Restaurant Week, and during 9NEWS at 4, we're featuring some of the restaurants that are participating. Monday, we brought in Chef Andrew Niemeyer from the ...

Instructions: In a small bowl, whisk together rice wine vinegar and sugar. Add shallots, ginger, cucumber and black pepper and gently stir to combine. Cover and refrigerate for 1 hour before serving.

1/3 cup rice vinegar 1 Tablespoon Granny Smith Apple, very finely chopped 1 Tablespoon Shallots, very finely chopped 1 Teaspoon Fresh Horseradish, very finely chopped 1/2 Teaspoon Cracked Black Pepper ...