When I was first asked if I’d be interested in doing a food column for the Juneau Empire, I was a little nervous. It’s one thing to have a blog read by friends and family, it’s another thing to ...

This stew melds Jasper White's two careers — fine-dining chef and down-market clam shack owner — in one pot. It all started in the late 1970s, when I was searching for an identity as a young chef. I ...

It's Friday again; meaning we are all set to make our weekend plans. Some likes to go out with friends, some enjoy house parties and there are some, who keep it low and relax all by themselves. To sum ...

Shredded rotisserie chicken, olives, sautéed onions and bell pepper, and crispy soppressata are topped with cooked saffron rice and baked for this cozy recipe inspired by the Portuguese rice dishes ...

You’ll find numerous variations on this classic salt cod preparation on Portuguese restaurant menus throughout New England. Instructions: First you’ll need to soak the fish to remove most of the salt.

8 ounces whitefish, cut into chunks (such as cod, grouper, tilapia, etc.) 24 mussels in shell Prepare the broth: Follow these steps... - In a large pot, sauté onion and celery in olive oil until ...

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In an age when international flights don’t come cheap and vacations are few and far between, cooking has proved the ultimate passport for a grounded would-be globe-hopper. At least, that’s true for me ...

Diners in this region are so attached to creamy fish chowders that pots simmered with tomatoes are considered food of another region. But traditional Portuguese fisherman's stew — based on tomatoes, ...