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 ...

After weeks of rich roasts, indulgent desserts and one too many “just one more” festive plates, this is the kind of dish your summer palate will thank you for. Created by Tommy Pham from MasterChef ...

Executive chef Michael Olson of Louie's Wine Dive shared his yummy recipe for seared barramundi with 41 Action News. Louie's Wine Dive is one of several swanky eateries participating in Restaurant ...

1) Place a medium sized pot with a thick bottom over medium heat. Add the first set of ingredients (vegetable oil, garlic, lemongrass, shallot, ginger). Using a heat-proof rubber spatula, coat ...

In a large bowl, combine oranges, orange juice, 1 tablespoon olive oil, olives, fennel seeds and cilantro; mix well. Set aside. Season fish with salt and pepper. Heat a large nonstick skillet over ...

1) Season barramundi filler with salt, pepper & basil. 2) Sear fillet in clarified butter 1-2 minutes on each side, remove & finish cooking in 400 F oven for 3-4 minutes. 3) Prepare for service. 1) ...