In a large pot over high heat, add water, 3 tablespoons salt and sugar. Bring to a boil dissolving salt and sugar. Fill a large bowl with ice water, top with a second smaller bowl. Pour water into ...

A mentor once told chef Jacob Coronado that if he wanted to be the best, he had to work under the best. He snapped up that advice and moved from Las Vegas — where he was part of the culinary team that ...

Yes, a grouper’s face features cheeks, and they’re meaty and white and tasty. Years ago, when fish populations seemed bottomless, parts such as the cheeks weren’t used. These days, however, ...

Chef Ron Andrews qualified for a slot at this Saturday’s Great American Seafood Cook-off with shrimp pilau, but he’s counting on fried oysters and gag grouper cheeks to wow the judges in New Orleans. ...

Overall, it was nice to get away from Roanoke and sample the fare in another city -- especially a city that is so much closer to the ocean. But when the airplane pulled away from the Gulf Coast and ...