Wasabi, that greenish Japanese horseradish familiar from sushi bars, has many more uses than just accompanying raw fish. It adds a spicy edge to all sorts of foods without the heaviness of bottled ...

“Warm smoked salmon is pretty awesome,” says Bart Vandaele. The Belgian-born chef-owner of Washington’s Belga Cafe and the new B Too was referring to the clever way he has managed to bring that to ...

Indulge in a unique take on classic salmon sushi by trying out a deconstructed version topped with a zesty onion salad. The ...

Pour the water and vinegar into a sauce pan and bring to a boil. Stir in the sugar, ginger, garlic, red pepper flakes and ketchup; simmer for 5 minutes. Stir in the cornstarch to thicken slightly.

I love a simply prepared salmon fillet, slow-roasted or gently pan-seared with a little olive oil and sprinkled with herbs and lemon juice. Still, we’ve all been there. We buy a fillet – fresh or ...

Wasabi is the Japanese version of horseradish. It’s an Asian root vegetable that is sold in paste and powdered form. The powdered form is mixed with water to form a thick paste. The green wasabi ...

1. To prepare salmon: Combine wasabi, soy sauce and rice vinegar into a paste. Spread on salmon. Heat a skillet over mezdium-high heat and place the fish, paste side down, in the pan. Sear for two to ...

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Wasabi is a plant grown primarily in Japan. The root (technically a rhizome) is ground, like ginger, and used in foods to add spiciness and flavor. Due to the scarcity of the wasabi plant, horseradish ...

Toast might seem simple, but as Great British Baking Show judge Prue Leith makes clear, a slice of bread can be the base of plenty of full, delicious plates that range from savory to sweet for anytime ...

I love a simply prepared salmon fillet, slow-roasted or gently pan-seared with a little olive oil, sprinkled with herbs and lemon juice. Still, we've all been there. We buy a fillet — fresh or frozen ...

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