Iwas surprised by a light and refreshing sauce served at a local restaurant. They used gazpacho, a fresh tomato mixture usually served as a cold soup. I decided to use this style of sauce over a ...

In a small bowl, whisk together soy sauce, canola oil and pepper flakes. Place tuna steaks and 2 tbsp (25 mL) of soy sauce mixture in a large, resealable plastic bag. Turn bag several times to coat ...

1 8oz Tuna Steak per serving1 Tbs tuna spices per serving2 Tbs oil to sear fishTuna Spice 2 Tbs. Old Bay shellfish seasoning ¼ tsp ground fennel 1/8 tsp black pepper Combine all ingredients and use to ...

If you read Laurie Winer's story about L.A. cookbooks and chef David Myers, you may have had a lot of reactions — one of which might have been hunger. Sure, you can go to Comme Ça and eat Myers' take ...

To toast sesame seeds, place in a dry frying pan. Place pan over high heat. Cook for about 1 minute, stirring with a spatula to turn them over, until golden. Immediately remove them from pan and allow ...

Get ready to impress with this delicious cast-iron New York strip steak topped with bright chimichurri sauce! I love how the ...

Halve the lemon, lime, and orange and use a grapefruit knife to remove the seeds and cut the pulp from the skin. Be careful not to include any of the white pith. Discard seeds and skins. In a blender ...

While it might seem as though longer is better when making the most of a marinade, that is not always the case. The thought process makes a certain sense: We know that low-and-slow cooked barbecue is ...

Dona Tomas is not a restaurant name that rings many bells outside the San Francisco Bay Area. The owners, Thomas Schnetz and Dona Savitsky, have never been on the cover of Food & Wine, competed on ...