Light a grill. In a large saucepan, heat the remaining 1 tablespoon of oil. Add the chorizo and cook over moderate heat until crisp, about 4 minutes.

But what The Choice lacks in musical selection it more than makes up for in delicious European fusion food. The Bryn Mawr ...

Swordfish is seared to perfection and coated in a buttery lemon pan sauce with garlic, parsley, and capers, in this elegant ...

The July issue of Food & Wine is packed with bold, refreshing recipes for the grill and beyond. Think next-level kebabs, ...

Many of the fish bound for the menu at GW Fins (808 Bienville St., 504-581-3467) come into the kitchen whole. But for years ...

If you haven’t yet made Hetty Lui McKinnon’s crispy gnocchi with tomato and red onion, the first weekend of Actual Summer is ...

Here is a roundup of some of our favourite seafood recipes: Created by Executive Chef Harris Sakalis of the Fairmont ...

1. Heat the oil in a saucepan, add the onions, chorizo and bacon and cook for 10 minutes to render slightly and take a good ...