The other day, I just couldn’t shake the thought of slow-smoking some ribs. I was in the mood for Memphis-style baby backs, the meat fall-off-the-bone tender, a simple dry rub tantalizingly ...

The Local newsletter is your free, daily guide to life in Colorado. For locals, by locals. One such dish, the scallop board (pictured) is a build-your-own appetizer. Culinary director Daniel Asher’s ...

I don’t shop in Whole Foods as often as I’d like, so when I go I’m a little like a sugar-jacked kid who’s missed a Ritalin dose – in a good way. “Kid in a candy store” and “smoked fish” are the two ...

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 ...

Chef Tip: Scallops are really sweet so they don't need much in the way of seasoning. A little salt will do it but don't season until just before you put the scallops in the pan, as the salt will draw ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Planning on staying in for New Year’s Eve ...

1 cup chopped bell peppers (green, orange, yellow or a mix) 1 14-ounce can chopped tomatoes or an 8-ounce can of tomato puree First, make the salsa. Add the chopped tomato, shallot, balsamic vinegar ...

Welcome to Smoke Rings, a series about the Valley of the Sun’s barbecue scene. The goal of this series is to pin down a “Phoenix-style” barbecue if there is one. Regardless of whether we have a style, ...

To try and decide each week where and what to eat in and around the basin can be a challenge – there are so many amazing choices. In this feature we’ll dive into dishes that will surely satisfy those ...

Achieving the ‘juicy’ and ‘bouncy’ texture of fish and seafood is possible with mycelium, according to German start-up Esencia Foods It is estimated that close to 80% of the world’s maritime fish ...

½ teaspoon lemon zest (wash and dry the lemon; grate about 1/3 of its surface, using a light touch to remove the yellow surface, not the bitter white part underneath. Save the lemon to grate a little ...