The foods of the Japanese izakaya (taverns) are among the most beloved in the world. There's not a chef in the country who doesn't try his or her hand at chawanmushi, ramen, soba and yakitori.

It’s easy to find a great taco in Los Angeles. Just ask our restaurant critic Jonathan Gold. But what if you could make some of the city’s best tacos in your own kitchen? When you’re looking for ...

Look for baby yellowtail the size of small trout and have the fish monger remove any skin. Yellowtail is not to be confused with yellowfin. The first, called hamachi at sushi bars, is in the jack ...

Arrange the sliced hamachi on a plate, being careful not to overlap slices. Coat the fish evenly with the Key lime juice. Spoon 6 tablespoons of the vinaigrette over the fish and season with salt, to ...

Few things on a plate are more intimate than a whole fish. This local whole yellowtail snapper is delicious and tastes like pure Florida. Since my dad has been a local professional chef and now works ...

Add pear, sweet onion, yellowtail, mint, chives, reserved arame, and 2 tsp. sesame seeds to remaining shoyu in large bowl and gently toss; season with salt. Step 4 Divide noodles among bowls and top ...

Slice yellowtail on a bias, to get ¼ inch slices. Lay them on a tray and refrigerate till ready to use. Aguachile broth, place all the ingredients in a Vitamix blender (or other blender) and blend on ...

Grilling this yellowtail comes from a story I did on Hubbs Seaworld Research Institute. They are developing the viability of farm-raising yellowtail offshore of San Diego and I have to tell you their ...

Place butter on parchment paper, lay fish on top. Place rosemary, sage, Italian parsley on top of fish. Add lemon zest, black pepper and sea salt and drizzle with olive oil. Seal parchment paper ...

Combine the apricot, lime juice, peppers (or paste) olive oil and salt and blend till smooth. Pour a small amount of puree on to a plate or tostada, arrange the sliced yellowtail over the sauce, ...