Soak skewers in water for at least 30 minutes. Preheat broiler. In a medium bowl, mix lemon juice, vegetable oil, coriander, salt and pepper. Thread, in order, on ...

Nothing says summer like a cookout, and nobody understands a cookout better than Paul Petersen. The executive chef of the Gage Hotel, in Marathon, has created a feast in which everything is grilled.

One of the most classic expressions of the duo is shrimp scampi, packed with aromatic garlic, butter, and a bright hit of ...

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 ...

Credit: Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones If you're looking for something light and ...

Jillian Forte the Executive Chef at Sara’s Table Chester Creek Café taught us how to make Shrimp, Scallop & Chorizo Paella. It’s from the popular Duluth restaurant’s 20th Anniversary Cookbook.

In this recipe from Mary Frances Heck's cookbook, Sweet Potatoes, she writes, "A staple in Irish and Irish-American households, fish pie is usually topped with a puree of white potatoes. But swap ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Scallop mousse with shrimp sauce. photo by Hillary Levin, hlevin@post-dispatch.com Yield: 4 servings 12 ounces scallops (bay ...

Is seafood one of those foods you only eat when dining out? Would you believe that seafood is one of the easiest foods to cook at home? You'll be a believer after you take a look at these 100 easy ...

1. Preheat oven to 285 degrees. Spray ramekins heavily with nonstick spray or coat insides well with butter. Bring a kettle of water to boil. 2. Place scallops in a food processor and process to form ...