Try three easy recipes from his book. You’ll be making scallop tostadas and mackerel tartare all summer long. Ari Kolender, chef and co-owner of two of L.A.’s most popular seafood restaurants ...

Nearly two decades ago, as I was frantically trying to come up with a quick dish to bring to a last-minute party, I discovered a four-ingredient appetizer recipe that just so happened to parallel ...

If you’re one for theatrics, the Wagyu steak tartare appetizer and crepe Suzette-style dessert, are prepared on a table side cart. And, of course, there is French onion soup, here topped with a ...

You can make broiled scallops with espelette butter in less time than it takes to answer an email. A tangy tartare folded with crème fraîche ... The whole process takes less than four minutes. "The ...

Ari Kolender, in the walk-in refrigerator at Queen St. Raw Bar & Grill with the halibut of the day. (Yasara Gunawardena / For The Times) ...

With Chef Michael's last days in Sorrento, Italy he's goingto share a recipe for Scallop Ceviche.

Welcome to Tucson Foodie’s comprehensive guide to the absolute best restaurants in Tucson. The restaurant scene showcases an extraordinary tapestry of cultures, tastes, and innovative gastronomic ...

Where the Gippsland Lakes meet the Southern Ocean, our writer indulges in some serious soaking.