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Seafood

A collection of news and information related to Seafood published by this site and its partners.

Top Seafood Articles

Displaying items 23-33
  • Flavor Profile: Luca Wine Bar and Italian Seafood in Redding

    Flavor Profile: Luca Wine Bar and Italian Seafood in Redding
    Luca Wine Bar and Italian Seafood 7 Main St., Redding, (203) 286-5617, lucawinebar.com   When there's an Italian restaurant on every corner, how does one distinguish itself? Luca Wine Bar & Italian Seafood in Georgetown focuses on seafood and an...
  • Mitchell's gets a makeover

    Mitchell's gets a makeover
    Mitchell's Fish Market splashed onto the scene in 2010 with a nicely restrained nautical motif and an informal yacht-club tone. The menu's signatures were straightforward seafood and beef and humongous desserts such as a towering seven-layer carrot cake...
  • Taking it very easy on the trans-Atlantic Queen Mary 2

    Taking it very easy on the trans-Atlantic Queen Mary 2
    In an era when time is money, and cellphones, computers and jammed schedules keep us ridiculously busy day and night, why would one spend seven days traveling to England when a plane can get you there in seven hours? The answer is simple: There's no...
  • Q&A: Ask the pediatrician! Dr. Diana Blythe answers your questions about kids' health

    <b>Q&A:</b> Ask the pediatrician! Dr. Diana Blythe answers your questions about kids' health
    Have a question for Dr. Blythe? Write to her at AskThePediatrician@tribune.com. For more information on Dr. Blythe, go to pediatricassociates.com. April 29, 2013 Q: My 5-year-old daughter just had her adenoids and tonsils removed because of snoring...
  • Ancient shellfish suggest modern humans evolved 50,000 years ago

    Ancient shellfish suggest modern humans evolved 50,000 years ago
    The development of art, culture, and advanced cognitive ability that define modern humans may not have evolved until 50,000 years ago, according to a new study published online Monday in the Proceedings of the National Academy of Sciences. Richard Klein...
  • Lightening up for spring

    Lightening up for spring
    With spring more than two weeks old, we've now entered the time of year when we begin to think about summer. But I don't mean summertime cooking. You won't believe how many people start asking me in April to cook them "something light, because I want...
  • Lighten up your grilling!

    Lighten up your grilling!
    People tend to think of January as the only time they usually make big resolutions to eat more healthily, lose weight, and get slimmer. But, as you might imagine, the start of bathing suit season actually brings a whole new round of resolutions. With...
  • After the flood: The Cinque Terre revisited

    A year ago, a freak rainstorm hit the Cinque Terre, an idyllic string of five Italian Riviera towns. Within four hours, the region got 22 inches of rain -- a third of an average year's total. While three of the towns went virtually undamaged, the other...
  • SERIOUSLY SIMPLE: Citrus-marinated seafood cocktail: Perfect for easy summer entertaining

    SERIOUSLY SIMPLE: Citrus-marinated seafood cocktail: Perfect for easy summer entertaining
    I like to develop recipes in the summer that require little cooking time yet offer tasty renditions of classic dishes. That way the kitchen stays cool and you can still serve colorful and tasty dishes. Seafood cocktails are one dish that can be cooked and...
  • THE KITCHN: How to make your own kimchi

    THE KITCHN: How to make your own kimchi
    The first few times I tried kimchi it was not, I must admit, my favorite food. Then I met my Korean-American partner, Gregory, moved in with his mom -- a superb cook -- and within a few months I was wholly converted. These days my mouth waters at the...
  • THE KITCHN: Brighten up white fish with chimichurri

    THE KITCHN: Brighten up white fish with chimichurri
    Though you might normally associate chimichurri with grilled steaks, lamb chops and other robust cuts of meat, this garlicky South American herb sauce pairs wonderfully with mild halibut and other lean white fish. Rubbed over the fillets before baking,...