This recipe is a super simple weeknight fish to whip up. It's packed with Provencal flavour with tomatoes, olives, garlic and capers. I use my mother’s method of slathering the fillets with Dijon and ...

Instructions: Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Add the fennel and the onions, and saute for 5 minutes until they start to become tender. Add the zucchini ...

1. Heat olive oil in a non-stick frying pan or wok and cook the fish, skin side up, for 3-4 minutes. Put on a plate. 2. Add the peppers and garlic to the hot pan, stir fry 1-2 minutes, then stir in ...

For a special family day, Beef Burgundy (see recipe) will please everyone. Serve it over (no-yolk) noodles with green peas (frozen), mixed greens and whole-grain bread. For dessert, angle food cake ...

Toss tomatoes with above ingredients. Place on rack and season w/ salt, pepper & sugar. Cook at 250 degrees for about 2 and 1/2 hours.

I often have very mediocre results when cooking fish (consider it my very own kitchen nemesis). But I was inspired by Emeril Lagasse’s Fish Provencal, which seemed foolproof in its simplicity. That ...

Preheat the oven to 375 degrees. Clean the fish without removing the head. Trim each fennel to just above the bulb, and wash. Heat about a tablespoon of olive oil into a saucepan, add baby fennel, and ...

A colleague of mine, Michael Howell, chef-owner of Tempest in Wolfville, N.S., was in Toronto two weeks ago for two very different reasons. He was here to compete in a cheese sandwich grill-off, which ...

1. Heat the oven to 350 degrees. Warm the olive oil and onion in a medium saucepan over medium-low heat. When the onion starts to soften, after about 2 minutes, add garlic and cook just until fragrant ...

Spread out the fish and seafood on a large platter and sprinkle them with 4-5 tablespoons olive oil, the herbs and about half the pastis. (At this stage you can add a pinch of powdered saffron, if you ...