The salmon croquette or patty that shows up in Southern meat-and-three’s is typically fried in lots of oil and served with remoulade or another rich sauce. Atlanta chef Virginia Willis employs some ...

Every chef undergoes a kitchen revolution. When I crossed the threshold into Serious Cook Territory (no more frozen hot-ham-and-cheese-pockets for this girl!), my Uncle Paul graciously gifted me his ...

In a large skillet, melt the butter on medium-high heat. Add shallots, minced garlic and capers and saute 1 minute or until wilted. Stir in flour and blend well. Add lemon juice and wine to deglaze.

The pungent flavor of capers lends piquancy to the sauce of this elegant dish. Accompanied by capellini pasta (or fluffy long-grain white rice), crusty bread, and a crisp green salad, this dish saves ...

During the Lenten season many Christians forgo meat completely and turn to seafood for their main source of protein. But coming up with a variety of fish dishes is sometimes hard. Sure, fried fish is ...

These are classic combos but with an Irish twist as the recipe comes directly from Bord Bia, Ireland's food board. Nutritious and delicious it's a recipe and can be easily modified with a white fish ...

In our quest to get dinner on the table in a hurry, we have become a nation that relies on high-tech appliances from programmable air fryers to smart ovens to souped-up toasters that we can control ...

1 large lemon, zest and juice, divided 1/3 cup plain Greek yogurt 1 tablespoon capers, rinsed, chopped 8-10 fresh basil leaves, chopped or torn 1 lb. salmon fillets, skin removed, finely chopped 1/4 ...

During the Lenten season many Christians forgo meat completely and turn to seafood for their main source of protein. But coming up with a variety of fish dishes is sometimes hard. Sure fried fish is ...