BOSTON — The future of fish is looking a lot like… salami? And meatballs. And fried chicken. And breakfast sausage. And, of course, spareribs and burgers. This is America, after all. Welcome to the era of surreptitious seafood, an industry gamble that overcoming Americans' relative ...

Puréed soups cry out for embellishment. We favor heavy cream, whipped or not; sour cream; snipped chives or minced scallions; or a drizzle of melted butter or olive oil to add more flavor. This minty pea soup from our cookbook "Canal House " is topped with finely diced ham and lots of ...

A winery in rural Leavenworth County just northeast of Lawrence earned a grant worth just over $22,000 from the state to help boost tourism efforts, with the owner saying he hopes it can help its reach in the rural community. Officials with the State of Kansas, Explore Lawrence and ...

When I think of Hawaii, I think of coconut trees softly swaying above white beaches with big blue waves crashing against the shore, and I think of the many days I spent swimming and drying off in the sun while eating pineapple. I have tried to capture these feelings with this pie from my ...

I make these wraps most weekdays for lunch as they're easy, tasty and packed with protein. They're also loaded with fresh raw fruits and veggies. While I mostly opt for the lettuce wrap route, the salad also works well as a spread for gluten-free crackers or a sandwich filling with toasted ...

Sticky rice, aka sweet glutinous rice, is best steamed so its plump, chewy grains are ready to sponge up all the flavor. This dish from my cookbook "The Chinese Way" is a riff on lo mai gai, a dim sum classic. I created it almost by accident when I was obsessed with tomato paste and the umami ...