Jason Tuley stands in the middle of a sun-drenched farm field on an early Saturday morning in Los Olivos, Calif., holding a fat, dappled squash in one hand and a long, red noodle bean in the other. He ...

Wrap the abalone in kelp loosely but leaving it whole in the shell. Young kelp or konbu works the best in releasing natural seasoning into this dish. Choose a pot with a firm fitting lid and place ...

Bring Konbu and water to a quick boil. Remove Konbu and shock with ¼ cup ice. Add Bonito flakes and bring to boil. Remove from heat immediately, let flakes settle (about 1 minute) and strain through ...

I Just Like to Eat” is a laid-back, flavor-filled journey into the world of food—where every bite tells a story. From messy, ...

Shortly before it ends in the ocean, Municipal Wharf No. 2 in Monterey Bay runs through a seafood warehouse that looks like a garage. A man paces by the front door, waiting. Sure enough, in 10 minutes ...

John Charles Ryan does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond ...

Note: Adapted from Jason Tuley of Square One. Live abalone is available at Korean markets, select Japanese markets and 99 Ranch stores. To get to the heart of the artichoke, peel off the outer leaves ...