At Liholiho Yacht Club in San Francisco, chef Ravi Kapur serves his superdelicious take on the Hawaiian classic tuna poke on crispy, deep-fried nori crackers. A dollop of seasoned aioli is the perfect ...

We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference. To make them easier to grill, we thread the scallops onto sets ...

A Chinese vegetarian taro fish wrapped in nori, steamed taro, ginger, and peppers with Shaoxing wine for depth.

When I am looking for a quick breakfast or snack I regularly turn to what I call my mini egg salad. I routinely keep hard cooked eggs in the refrigerator, so I can make it for myself on a whim. I peel ...

Add Yahoo as a preferred source to see more of our stories on Google. Danny Garcia, reigning champion of “Top Chef” and the executive chef at Time and Tide restaurant in New York City, stops by the ...

I always have at least one block of firm tofu in my refrigerator because it lasts forever and can be used in so many different preparations. Chili crisp is used with a heavy hand in my kitchen. I ...

My goal here is to show you how to make a perfect pot of rice — something that's simple for some cooks, and a source of kitchen insecurity for others. An ingredient as ancient as rice needs extra care ...

I’m ready to start a home-baked cracker revolution to match the bread revolution of the last 15 years. I’ve spent nearly two decades trying to convince folks to bake their own bread and, most recently ...

Light, bright and a little bit luxe, Alex Crisp’s watermelon and tuna salad recipe from MasterChef Australia series 16 is the kind of dish that screams summer. Cool, sweet watermelon meets silky cubes ...