The Columbian’s co-owner and editor, Will Campbell, lent me a precious relic: a Columbian employee cookbook from 1993. As the brainchild of The Columbian’s Wellness Committee, it wa ...

This fish was so big it nearly didn’t fit the furnace – roasted whole and soaked in lemon juice for rich, tender meat.

I roasted this massive 30-kilogram fish over an open fire, and the results were incredible. The smoky heat infused the meat ...

Eating seafood sustainably is simpler than you think. Eat less salmon, tuna and shrimp and more of other kinds of fish and ...

For many Jews, gefilte fish is the bête noire of the Passover Seder table. It doesn’t have to be that way.

By Sam Sifton Melissa Clark’s baked fish and chips.Credit...Ghazalle Badiozamani for The New York Times. Food Stylist: ...

Bon Appétit joins Chef Eric Ripert, owner of NYC’s Le Bernardin, to make his perfect version of salmon fillet. With three ...

Chef Ari Kolender's L.A. restaurants Found Oyster and Queen St. combine the charm of Charleston and the cult of seafood with ...

In a showdown that brought the flavours of tradition to the forefront, the Kaap has a new pickled fish queen and her name is… ...

Although most dense foods shrivel up or dry out in a microwave, some softer foods handle the microwave heat better. Items ...

I could go for some buttermilk pancakes this weekend, too, and classic tuna salad sandwiches for lunch. There’s not much easier than a five-ingredient creamy miso pasta for dinner on Saturday night, ...

It’s no secret that the dressing is what differentiates a good Caesar from a great one. Many popular recipes insist that the ...