W hile we associate St. Patrick’s Day with everything green, boozy and sweet, the history of this holiday has much deeper ...

No food soothes the soul and stomach like a hot bowl of soup on a cold winter day. Chicken noodle soup may be the all-time ...

A dash of this, a sprinkle of that. As kids, it grossed us out. Big time. Olives? In cream cheese? Yet, it was always there at family holiday gatherings like Easter and July Fourth, and when I was ...

For the slaw: In a medium bowl, add all the slaw ingredients and use a set of tongs to mix until well combined. Taste and add ...

Head to Noyo Fish Company in Fort Bragg, where their perfectly crispy and flavorful dish is the best on the West Coast!

Top with shredded lettuce, diced tomatoes, cheese, and a dollop of sour cream. Pro Tip: Add a drizzle of mild salsa ... Serve with a dollop of mayonnaise or yogurt-based dip. Warm and hearty, fish ...

Stir gently to avoid breaking up the fish chunks. Add the milk and pepper. Stir again. Heat the chowder until it is steaming hot but not boiling. Although this chowder is made with shrimp ...

Yep, we’re sure! Seafood Chowder gets its creaminess from steamed and pureed cauliflower. Instead of using heavy cream as a base for the soup, we’re using cauliflower. Surprisingly ...

When he decided to build a company around the most boring product you could possibly imagine, Jesse Merrill wanted one word to come to mind when people thought about cottage cheese—and it wasn ...

Fish chowder is “a much-loved staple” in pubs and restaurants along Ireland’s coast. In mine—named after my local fishing village—I combine smoked and fresh fish for greater flavor.