David LeFevre wants you to know that fish can be cool. That’s probably no great surprise coming from the new chef at the Water Grill, certainly one of the best seafood restaurants on the West Coast ...

1. Preheat oven to 300°F. Meanwhile, place a large roasting pan over two burners on medium-low. Coat pan with a thin layer of olive oil; add 16 carrots in a single layer and slowly caramelize, about 7 ...

Award-winning celebrity chef to the stars, Wolfgang Puck is world-famous for both his culinary excellence and business savvy. Over the course of five decades he has built a global empire that ...

Be it through taste, aroma or touch, food is one of the most visceral ways our brain stores happy memories. The mere smell of chickpea fritters frying in a big vat of oil reminds me of monsoons in ...

Susie Jimenez was the runner-up from season 7 of “Food Network Star” and owns a catering company in the valley. Her recipes appear every first Friday in Scene. She can be reached at ...

Fiona Hoskin (the Fee of Launceston's recently closed Fee and Me Restaurant) shared her mouth-watering crayfish salad recipe in a cooking demonstration at Festivale. Follow this recipe to whip up an ...

1/2 cup peeled, seeded and cubed ripe mango (Manila or Champagne varieties work best) 2 tablespoons fresh ginger juice (finely grate a large knob of fresh ginger and squeeze pulp to obtain juice) ...

This makes a great lunch or light dinner, perfect for enjoying outdoors on a warm evening. Poaching the chicken ensures it stays really succulent, and the ginger gives the dish a bit of zing. Serves 4 ...

A dish that requires some prep work to be done at least 24 hours in advance might scare some people away, but Nick Berolo says his modern take on beef tartare is really a low-maintenance dish. Berolo ...