Jim Shaffer just likes to fish. And to eat fish, and to order and sell and buy and cook and live for fish. He recently fulfilled a dream of doing all that fishing for a living and opened Presque ...

It features fillets of pan-seared grouper (or other firm, white fish) topped with a bold, fresh salsa that’s packed with herbs, spiked with garlic and hot peppers, and made crunchy with peanuts.

1. In a blender, puree the soy sauce with the rice vinegar, mirin, sake, mustard and one-third of the garlic. With the machine on, slowly pour in 6 tablespoons of the vegetable oil and blend until ...

One of the most nourishing things about food is often overlooked in the conversation about health: the human connections it fosters. In his debut cookbook, “Ghana to the World,” written with ...