CHICAGO (WLS) -- It's Thursday so that means we're cooking up a storm and today we are cooking California fresh. The Oakville in the Fulton Market District and it's kind of like being in Napa with ...

Preheat the oven to 425°F. Cut eight 15-inch-long sheets of cooking parchment or aluminum foil. Set aside. Place the asparagus in the center of four of the parchment sheets. Place the carrot and leek ...

Ugly Duckling Butter-Poached Halibut with Brandade, Chanterelle Mushrooms, preserved Cherry Tomatoes, and White Miso Beurre ...

This deeply savory tomato-onion jam from chef Laurel Burleson of Ugly Apple Café in Madison, Wisconsin, is an excellent opportunity to ask for scratch-and-dent tomatoes at your local farmers’ market.

Preheat a large frypan to medium-high heat. Lightly season the Halibut on both sides and dredge in flour, shake off the excess flour. Add olive oil to the frying pan and sauté for 3 - 4 minutes until ...

Cut the cauliflower into chunks, including the cores. Place into a food processor. Pulse until the cauliflower resembles the texture of rice. Work in batches, if necessary, and be careful not to ...

Alice, our naturalist guide in Talkeetna, Alaska, says she cried when her freezer malfunctioned. She lost more than 100 pounds of halibut from a recent fishing expedition. Only one week into our ...

Chef Anthony Russo, of EB Elliot's Waterside Dining and Bar in Freeport, shows News 12's Lily Stolzberg how to make corn custard halibut. Jasmine rice instructions: Add butter to a pot, followed by ...

Join me on an unforgettable Alaskan adventure as I cook a fresh Pacific halibut straight from the wild! From catching to ...