In a new book, Chef Hugh Mangum — based in Los Angeles, with contributions from Chef May Chow in Hong Kong — compiles ...

Below, the cookbooks that captured our appetite—and attention—in 2025.

Hetty Lui McKinnon takes one of my favorite fast ingredients, shelf-stable gnocchi, and makes it the base of a ...

See below: 1. Taking Off the Skin When you're cooking salmon, keep the skin on. Yes, I'll say that again for the people in the back: keep the skin on. Some of the best tasting salmon is cooked with ...

Say goodbye to boring health food. These 20 dinners are guilt-free, satisfying, and perfect for busy weeknights.

I once received an email from one of my cookbook readers, who shared how this recipe has been the star of every important ...

This Asian Fusion recipe showcases a delightful combination of flavours and textures. The rich savoury taste of soy sauce and ...

Reduce the temperature to 425 degrees. Continue baking until the salmon is rare (the flesh looks rosy when prodded in the center with the tip of a sharp knife), about 10 minutes more. For medium ...

In a shallow dish, whisk together the soy sauce, maple syrup, and sesame oil. Add the salmon steaks in a single layer, and turn to coat with the marinade. In a small bowl, stir together the ginger and ...

4 - 4 oz. salmon filets, skin-on 2 avocado's 1 cup edamame, shelled 2 small English cucumbers, sliced 1 red bell pepper, sliced 6 green onions, sliced 2 mango's, sliced ¼ cup cilantro. chopped 1 ...

Place salmon in a single layer on baking sheet, separating into individual pieces, and place in preheated oven for 5 to 7 minutes. After 5 minutes, stir and place under broiler for another 5 minutes.