Anna Hezel, author of "Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados, offers "Sunday Morning" viewers her recipe using tinned seafood. She writes: "This is sort of a ...

At Jar in Los Angeles, chef Suzanne Tracht gives an Asian inflection to steamed black mussels. She serves a bowl heaped with the sweet plump mussels in the shell and tops them with an emerald thatch ...

Preheat the oven to 325°F. In a cold cast-iron skillet over medium heat, combine the oats with 3 tablespoons of the vegetable oil, stir to coat the oats thoroughly with oil, and toast until fragrant ...

There are few more alluring -- and satisfying -- dishes than braises, especially now that there’s a little chill in the air. Inevitably, they’re fork-tender and flavorful, glossy with rich, aromatic ...

“Elevated grandmother cooking” is how Weissenborn sums up her oeuvre. “I create things that feel like a warm hug and are full of humble ingredients,” she says. That certainly rings true for this hake ...

Nankhatai are a popular Indian cookie, and this version honors that tradition while bringing in flavors that feel celebratory and a little unexpected.

It’s been a bit since the traybake crossed the Atlantic from Britain, where a host of cooking personalities popularized a technique that combines big flavor and weeknight convenience onto one pan. But ...

Heat oven to 350 degrees. Spread all the bread cubes on a large sheet pan and bake until brittle, 20 to 25 minutes. Cool completely on the pan. (The cooled bread can be stored in an airtight container ...

Instructions: Trim and discard the bottom of the fennel bulb, remove fronds and set aside. Chop the rest of the bulb into 1-inch pieces. Slice the stems into thin wheels along with most of the fronds.

1. Shell and devein prawns, leaving tails intact. Remove heads and beaks from octopus. Cut fish into 2.5-cm pieces. Combine all seafood in large bowl. 2. Using mortar and pestle, crush seeds and ...