Andrew Zimmern and Barton Seaver’s new seafood bible covers how to sustainably buy and cook “blue foods” from oceans, lakes, ...

This classic Alaskan Halibut Olympia layers wine-marinated fish over sautéed onions with a creamy mayo–sour cream topping and ...

Cooking can be a fun and rewarding experience, especially when you can whip up meals that look and feel gourmet without ...

For seafood lovers, tuna steak is akin to a premium cut of beef. You can even cook tuna like a beef steak, as long as it's watched with a careful eye — but the similarities tend to end there. You ...

Karen Shimizu is the Executive Editor of Food & Wine. A seasoned editor and journalist who has worked on magazines, websites, cookbooks, and newspapers, Karen has been helping to shape the way ...

We may receive a commission on purchases made from links. These seared ahi tuna flatbread sandwiches, brought to us by recipe developer Ksenia Prints, check all of the boxes. They're soft on the ...

This recipe is a courtesy of Lee Ann Theobald. It has been passed down from a family friend to Lee Ann’s dad, both firemen. It’s a family favorite and Lee Ann would like to share it. 1. Mix all ...

Boasting the perfect balance of creaminess and crunch, this tuna salad features tender tuna, crisp celery and sweet onion in a bright, lemony dressing. Served as a sandwich (hot or cold) or nestled ...

I made Ina Garten's recipe for New York strip steaks on my charcoal grill. The recipe only called for a few ingredients and the steaks came out juicy and delicious. I'd definitely try Garten's unique ...