When a tender, white-fleshed fish such as flounder or sole is served stuffed with crab, it can come across as fussy and old-fashioned. Often, it arrives overcooked. Here it is, reimagined: Start with ...

A native of New Jersey and father of three, Ben Pollinger graduated from Boston University and the Culinary Institute of America. He has worked with world-renowned Chefs such as Alain Ducasse, ...

When flaky "pieces of crab are mixed into a creamy filling and stuffed into flavorful salmon filets, then baked to perfection," it’s hard not to love this special meal, per Angela Latimer. Latimer, a ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

To stuff fish: Combine all ingredients gently except the fish. Butterfly each fillet, cutting through from one long side almost to the other side and open like a book. Place some of the stuffing on ...

Today’s recipe combines the delicate flavours of fresh whole fish with the rich taste of crab meat and roasted fennel bulb. To elevate the experience, it is served with Chenin-poached shallots and ...

Craving a serious seafood feast? These restaurants are known for giant platters loaded with shrimp, crab, fish, and more.

Executive Chef Eric Lackey at downtown Tampa's new eatery Harpoon Harry's Crab House took time to introduce us to one of their popular dishes. Fold in dry ingredients to wet ingredients, and then ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Mastro’s Steakhouse is known for their steaks and aging process, but it turns out they pay just as close attention to their ...