When it comes to fish, it doesn’t get any fresher! From salmon in Seattle, to albacore in California, and a taste of New Orleans, see how to grill, smoke, and serve seafood sizzling!
Pat and Gina Neely head to Big Sky country to sample Amaltheia Organic Dairy for Feta and Ricotta cheese, Sweet Pea Bakery for Key Lime Torte, Bequet Confections for Celtic Sea Salt® caramels and Wild Sockeye Salmon Spread at Montana Mountain Smoke.
The experts at Food Network explain how to tell if salmon is bad using sensory indicators such as smell, feel and appearance. Plus, find out how long raw and cooked salmon is good for in the fridge and freezer.
Sometimes, nothing gets you through a long workweek like the promise of a spectacular weekend brunch. On the menu is upside-down apple French toast, smoked salmon tucked inside the perfect omelet, and a hot, frothy cappuccino.
Bobby Flay says goodbye to summer with a barbecue party celebrating the best ingredients from Long Island, his summer home. He serves up Roasted Duck BBQ Sliders, Heirloom Tomato and Grilled Corn Panzanella Salad With Salmon, Grilled Filet Mignon With Lavender-Honey Vinaigrette and to drink, a Long Island Iced Tea, of course! It's one tasty way to celebrate summer with a bang — and a flame!