To call a turkey sandwich the stuff of memories sounds far-fetched (few have waxed Proustian about a turkey club), but that’s what it is to Peruvian chef Ricardo Zarate, the chef behind Los Angeles’ ...

Saute onions and celery together with butter till lightly caramelized, then cool. Mix all ingredients together and form cakes to size of your liking. In a frying pan heat a small amount of canola oil, ...

Chef Lauren Van Liew whipped up a unique and easy appetizer for the big game- crabby cheesy bread with cilantro aioli.

Cut top 1/3 portion of garlic bulb. Drizzle olive oil over garlic. Place in 300-degree oven for 1 hour. Squeeze 3 cloves of garlic into bowl. Smash with back of spoon until smooth. Add remaining ...

Is there a more quintessential California dish than the fish taco? Here, it’s marinated in orange juice and chipotle in adobo before being seared and topped with zingy aioli, freshly-made pico de ...

I’ve been leaning more and more in vegetarian directions, and while I know that many restaurants have begun serving manufactured “meat,” I prefer this take on a vegetarian hamburger. I use portobello ...

If you're looking for some island-inspired flavors in Houma, Cajun Bahamas Island Grill is a place you should check out. Full disclosure, The Courier/Daily Comet has sampled and written about their ...