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Chicken and seafood jambalaya
May 19, 2015 6:00 AM
Cook of the week Bill Donnell of Aurora shares Chef Paul Prudhomme's recipe for chicken and seafood jambalaya. This dish is a staple on the Donnell dinner table.
Chilean Sea Bass en Papillote
May 12, 2015 6:12 AM
Cooking Chilean sea bass "en papillote," the French term for in parchment, means the fish steams with vegetables and comes out flavorful and tender.
Trout With Tahini-Lemon Yogurt and Baby Arugula
May 5, 2015 6:08 AM
Trout With Tahini-Lemon Yogurt and Baby Arugula is a quick-fix weeknight dish, casual and gloriously messy.
Orecchiette with Peas, Salmon and Ricotta
Apr 29, 2015 6:01 AM
For this recipe for Orecchiette with Peas, Salmon and Ricotta you can use 2 cups fresh or frozen shelled peas or 1½ pound peas in the shell that you'll have to shell before cooking.
Marinated Swordfish with Avocado Salsa
Apr 22, 2015 12:00 AM
Marinated Swordfish with Avocado Salsa can be cooked on an outside grill or on a stove-top grill pan. The dish can be enjoyed hot off the flames, or at room temperature.
Not Your Mom's Tuna Casserole
Mar 25, 2015 6:00 AM
Lorraine Wallace, aka Mrs. Sunday, updated classic tuna casserole by replacing the high-fat and salt-laden condensed soup it is so often made with (probably known as the version you grew up eating). Iif you want to eat fewer noodles, simply add more vegetables, like broccoli, to the casserole.
Smoked Rainbow Trout Frittata
Feb 25, 2015 11:12 AM
Smoked rainbow trout, available from Midwest fisheries, mingles with dill and eggs in a hearty breakfast frittata.
Whole Grilled Branzino
Feb 25, 2015 11:12 AM
Chef Peter Balodimas grills whole branzino, a farmed fish from Greece, and serves it whole with oregano and lemon at Shaw's Crab House in Schaumburg.
Wasabi & Sesame Broiled Salmon with Quinoa, Roasted Red Peppers and Bok Choy
Feb 25, 2015 11:13 AM
Farmed salmon from Patagonia works well in this recipe for Wasabi and Seasame Broiled Salmon with Quinoa, Roasted Red Peppers and Bok Choy.
Salt Block Sashimi-Style Salmon Salad
Dec 10, 2014 6:01 AM
Penny Kazmier rests fresh salmon on a block of pink Himalayan salt before serving sashimi-style with a light frisee salad.
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