In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

Baked watermelon (yep, it’s a thing) takes on the texture of raw fish, making it perfect for a fun, sweet take on sashimi. It took me a looooong time to eat fish. In fact, a shrimp episode when I was ...

Hamachi gets a surprising lift from sweet onions in a ponzu sauce. By Ligaya Mishan The first blaze was reported in the early hours of Aug. 8, rasping through the brush on the slopes of Haleakala on ...

2 ea Big Eye Tuna Blocks 6oz. 1 ea Organic Cucumber, thinly sliced 2 Tbsp Rice Vinegar 2 Tbsp Sugar 1 tsp Salt 3 ea Egg Yolks 1 cup Cream 2 Tbsp English Mustard (Mixed w/ water) 1 Tbsp Sugar 1 Tbsp ...

Until recently, consommes were relegated to sickroom fare, the kind of thing your maiden aunt might sip sitting in her rocker when her liver was acting up. Then a funny thing happened: Chefs began to ...

Combine and bring to a simmer, in a small sauce pot, the soy sauce, sugar, ginger, garlic and red chili flakes. Add and whisk in the corn stach slurry to thicken sauce. Remove from heat and cool to ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Rice bowls are a real favourite in our house. They're simple to put together and can be varied, ...