Wild salmon season starts very soon, so be on the lookout for it at your local market. But, you say, I can find salmon at my supermarket all year-round. Yes, you can, because farmed salmon, which is ...

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 ...

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.

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 ...

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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 ...

Mix 2 Tbs of wasabi powder with just enough water to make a paste and then add a couple of Tbs of vegetable oil, 2 Tbs rice vinegar or white vinegar, a couple Tbs of lime juice, 1 Tbs of honey and a ...

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 ...

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 ...

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 ...