Atria's Head Chef Joseph Karst stops by the Pittsburgh Today Live kitchen to talk more about the restaurant's anniversary and make a delicious recipe! 1. Mix all ingredients and marinade for at least ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. Watch Times Test Kitchen manager Noelle Carter walk you through her ...

Scallops might be seen as the gateway to the wonderful world of shellfish since they are mild, sweet, and not remotely fishy-tasting so even people who aren't quite ready for mussels or crawfish might ...

Arrange slices of sashimi-grade tuna under a vivid sauce made from lemon and orange juices, chiles, and ají amarillo, whose ...

Chef Tip: Scallops are really sweet so they don't need much in the way of seasoning. A little salt will do it but don't season until just before you put the scallops in the pan, as the salt will draw ...

½ teaspoon lemon zest (wash and dry the lemon; grate about 1/3 of its surface, using a light touch to remove the yellow surface, not the bitter white part underneath. Save the lemon to grate a little ...

This smoked cod chowder with fresh fish and shellfish highlights the wealth of Norway’s seafood options. Shaped by its 63,000-mile coastline, its long winters and brief summers, and the forests that ...