Whether you’re rooting for a specific team or not, we can all agree on one thing: The food is the best part of Super Bowl ...

Time is a key ingredient in cooking, as essential to a recipe as the flour in a loaf of bread. For instance, the hours of ...

Popularized by celebrated Louisiana chef Paul Prudhomme in the 1980s, blackening calls for liberally seasoning a protein (traditionally redfish fillets) with a variety of Creole and Cajun spices ...

Blackened redfish was a total culinary craze in the 1980s, thanks to celebrity chef Paul Prudhomme putting it on the map. Coated in a bold blend of spices and seared to a slight char, it gave a ...

And the recipe itself is a simplified version of one found in Chef Paul Prudhomme's Louisiana Kitchen ... even with a "spice-o-phobic" child. For the love of all that is delicious and wholesome ...

CHARLESTON, W.Va. (WCHS) — A new venture from award-winning West Virginia chef Paul Smith has opened in the capital city. Paulie’s Parlor Room is now available for private events in Charleston ...

Chef Paul Carmichael at Kabawa, the new restaurant he’ll open with Momofuku in February. Photo: Jutharat Pinyodoonyachet At the peak of its sprawl, Momofuku’s empire comprised 13 restaurants ...

Chef Paul Marcon, son of the former Bocuse d'Or winner Régis Marcon, clinched the title late on Monday in France's gastronomic capital Lyon, 30 years after his father claimed the honour.

Manifest is tucked away in a warehouse on Watkinson Street. The restaurant offers an international menu inspired by chef Paul Durand's travels across Europe in cites such as Bologna, Italy ...

Team France took home gold, with chef Paul Marcon winning the coveted prize 30 years after his father, Régis. Denmark earned silver, and Sweden took home bronze. Keith Pears, left, and Joseph Mongillo ...