In a blender, combine the hake, langoustine, salt, sugar, and egg. Blend until smooth. Gradually incorporate the double cream, Noilly Prat, and melted butter, blending until emulsified. Add the ...

Mary Shannon is a Digital Editor and has been on the Southern Living team since 2017. She helps run the brand's social media accounts on Twitter, Instagram, Facebook, Snapchat, and TikTok, where she's ...

Nebraska guard Callin Hake has been named to the watch list for the 2026 Celsius Women’s 3-Point Championship, which is set for Friday, April 3 at Hinkle Fieldh ...

Piment d’Espelette is a vibrant red spice, it’s got a fruity sweetness, a subtle smokiness and gentle warming heat ...

Join Josh, Ollie, and Andy as they embark on a delicious food adventure through Clovelly in Randwick, Australia. In this entertaining vlog, the trio visits Out Of The Blue to sample an array of ...

On Friday 30 January, top seafood chef Jack Stein joined us in the studio to talk about sustainable, affordable fish to eat, and showed off a delicious hake and chickpea stew. Ingredients (serves 4) ...

Catherine Jessee is a writer, editor, and recipe developer with a passion for Appalachian foodways, culture, and history. Prior to joining the Southern Living, Catherine tested and developed recipes ...

Butter. Lemon. Fish. They go together like love and marriage. Or, perhaps more accurately, a ménage à trois.