This tantalizing dish by Chef Ajay Chopra, EU’s More than Food Campaign Ambassador brings together the delicate flavours of fresh salmon and creamy avocado, elevated with a zesty passion fruit twist.

In this month’s Washingtonian, I review the cooking of Adam Longworth, the Gotham Bar and Grill alum who has taken over the stoves at Penn Quarter’s 701. I’ve had a lot of restaurant meals since then, ...

Herb infused and steamed leeks, baby corn and bok choy served with a coconut ginger emulsion. In a pan add the ginger, bay leaf, black peppercorns, vegetable stock, coriander stems, spring onions and ...

Add Yahoo as a preferred source to see more of our stories on Google. Whisking sauce with immersion blender - tanitost/Shutterstock When you're crafting sauces, a fundamental process to know is ...

In an early spring garden tucked into the Santa Cruz Mountains, Alain Passard knelt beside a patch of young Chinese cabbage, carefully rubbing the leaves between his fingers. He made his way through ...

This Thanksgiving I'm getting some help from the pros. Find more celebrity Thanksgiving recipes from your favorite chefs -- Emeril, Mario Batali, Robert Irvine and ...

Scallops get a Goan twist with Chef Saneesh Varghese's recipe Serves 2 150gms Scallops medium size 25gms Goan rechado marinade 30gms Mango salsa 30gms Solkadi foam 2gms Salt Micro greens, for garnish ...

Spring is a magical time of year, with fresh produce markets simply bursting with colour. Serve up some of the gorgeous vegetables on offer with this vibrant dish. Heat the olive oil and butter in a ...

Who says oil and water don’t mix? Take a look at emulsion (ih-MUHL-shuhn), and you will see that they do. An emulsion is a mixture of incompatible fluids in which tiny droplets of one liquid are ...