LAKE CHARLES, La. (KPLC) - This morning, Chef Chad Jackson and Lauren May with the SOWELA Culinary Arts Program joined us to show us how to make a marinated and seared tuna, English pea and sunchoke ...

YEAH. ON THIS WEEK’S FARM TO FORK FRIDAY, WE’RE IN FOLSOM AT A LOCAL FAVORITE CALLED MENDEZ, WHICH IS, BY THE WAY, LATIN FOR TO CHEW. WE’VE GOT THE OWNER, BRANT WHITEHEAD, JOINING US. YOU’VE BEEN IN ...

The perfect dish is a whole lot more than just tasty food. The best food awakens all five of your senses. Executive Chef Dane Wilfong at The Pines in Rehoboth Beach is in the Kirby and Holloway ...

* Cut tomato in half and squeeze out and discard seeds. Cut into 1/2-inch dice. Chop garlic. Drain tuna, reserving oil. Flake tuna with a fork and set aside. Heat oil from tuna with extra-virgin olive ...

Coat each side of the tuna with the sesame seeds. Use a non-stick pan, cover bottom of pan with sesame oil using medium flame heat for about 1 minute. Add tuna sear until desired temperature. Risotto: ...

Risotto is a great meal for cold and rainy days. On this week's Farm to Fork Friday, KCRA 3's Lisa Gonzales takes us to the locally owned restaurant, Manderes in Folsom, to learn how to make the ...