Crisp the shallots: Heat canola oil in a heavy-bottom pot until it reaches 295ºF. Slowly shake in the shaved shallots and fry them until golden and crispy. Strain the fried shallots using a spider and ...

John Folse, who owns the New Orleans-based specialty-food company Chef John Folse & Co., learned all about Cajun ingredients while growing up in a trapper's cabin in St. James Parish, Louisiana. After ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

Pan Seared Red Snapper with Mango Salsa is an easy restaurant-quality main dish, which you can have on the table in less than 20 minutes. This healthy and flavorful red snapper recipe is perfect for a ...

Like Curtis Stone and Gordon Ramsay before him, Australian chef Michael Moore is the latest international star making waves in America. Here are two of his snapper recipes from his new cookbook, ...

It's all about the broth - sour, salty, hot. Invest time in building complexity in the prawn stock. My daughter drinks this like water. serves Instead of using wonton wrappers, I encase the snapper ...

Preserved lemons are a common ingredient in Middle Eastern cuisine, and is usually made by stuffing lemons with salt and letting it pickle for a month or more. To use, simply cut the pith and flesh ...

Come spring, plans to boost the Tasman Bay snapper fishery will move a step closer when Crop & Food Research fish scientists release some 10,000 baby snapper. Two batches of fingerlings, which are ...