TODAY on MHTV @ 11:30 am ET: Knowing which pans to use and when to use them is an important skill for any cook. I’m cooking up red …

TODAY on MHTV: Fish is a fast, flavorful meal and these three recipes are no exception. Bubbly, golden broiled oysters are sprinkled with herbs and Parmesan cheese for …

TODAY on MHTV: You don’t need every type of pan under the sun to make great food, but you do need a couple basics. My friend Erika is …

TODAY on MHTV: Why go out when you can stay in? My rendition of a few Japanese restaurant classics will make you happy you stayed put. Steamed edamame …

TODAY on MHTV: Growing up in an Italian family, all of my go-to comfort foods are—you guessed it—Italian. My favorite pasta dish is linguine with clams; fresh littlenecks …

I eat fish when it’s fresh, local and of a sustainable variety meaning that that particular species isn’t in any known, imminent danger of depleted stock. Check the …

I ate this dish recently at a restaurant and the flavors were so well drawn. Soba noodles tossed in a mild but delicious Asian flavors, cilantro-mint pesto, seared …

This is from my first born sons (a NYC boys) first caught fish. Tradition has it that if you don’t eat the heart of the first fish species …

I leaned this from a chef friend-Michael who lives and works in Los Angeles at the restaurant Providence. Good fresh fish like salmon needs just to be salt …

Classic, classic us: thinking its another utterly free and unplanned day–I ride up to the Colombia farmers market to see what’s there and the bounty is great. THe …