Season halibut with salt and pepper, to taste, then wrap each fillet along shorter side with two bacon slices, tucking ends underneath to hold in place. In large, nonstick skillet, heat oil over ...

IN the beginning, there was wood. And it was good. But it was awfully inconvenient. The appeal of wood smoke is almost primal. In fact, just those two words by themselves are enough to make you hungry ...

In yesterday’s Chef Chat, we heard from Chef Gio Osso of Estate House. Just in time for stormy weekend, he gives us the rundown on one of his favorite warm dishes: Prosciutto-Wrapped Halibut. Here’s ...