Add Yahoo as a preferred source to see more of our stories on Google. I am not sure where I tasted this classic dish for the first time. It might have been on my early trips to Asia in the 1970s. I ...

In this dish from Annisa chef Anita Lo, the head and tail of fish are symbolic of beginning and end of the year. Put the fish in a shallow, heatproof dish. Season lightly with salt and pepper inside ...

1. Have on hand two 9- or 10-inch pie pans that will fit inside a deep 12-inch skillet (with a lid) and a round wire rack that will fit inside the skillet. Oil the pans very lightly. 2. In one of the ...

Christopher Kimball founded *Cook's* magazine, a national magazine for cooking hobbyists, in 1980 and served as publisher and editorial director through 1989. In 1984, Chris founded the Who's Who of ...

Barramundi, or Asian sea bass, is prized for its firm, moist flakes and sweet, buttery flavor. Pop some barramundi filets under the broiler, slather them with piquant Ginger Scallion Sauce, and you’ll ...

This ginger scallion salmon dip from recipe developer A.J. Forget is a the perfect appetizer for just about any occasion. It is creamy, savory, a little sweet, a little spicy, and packed with flavor ...

Palo Alto’s Michelle Tam grew up eating her grandmother’s whole poached chicken, slathered in ginger scallion sauce, for Chinese New Year celebrations. These days, Tam, a busy mother of two and ...

Dr. Jessica B. Harris is an award-winning culinary historian, cookbook author and journalist who specializes in the food and foodways of the African diaspora. With this column, "My Culinary Compass," ...

Dr. Jessica B. Harris is an award-winning culinary historian, cookbook author and journalist who specializes in the food and foodways of the African diaspora. With this column, "My Culinary Compass," ...