In the middle of the Christmas dinner season, anisakis is back in the conversation: hake, anchovies in vinegar, ceviche, sushi... and the question of whether we are eating safely. Without unnecessary ...

Richard Hake, a beloved and trusted news host and reporter for WNYC since 1992, passed away on Friday. He was 51 years old. WNYC confirmed the news in a statement sent to newsroom staff. Hake's family ...

Hake is a local, mildly flavored, firm-fleshed white fish similar in taste and texture to cod. Even though hake is sustainably managed, many cooks don’t know about it. In fact, you probably have to ...

“Elevated grandmother cooking” is how Weissenborn sums up her oeuvre. “I create things that feel like a warm hug and are full of humble ingredients,” she says. That certainly rings true for this hake ...

In this undated photo provided by New York Public Radio, WNYC radio host Richard Hake is shown. Hake worked at the station for nearly 30 years and was the host of Morning Edition. Matthew Septimus/New ...

If you can’t find hake in stores, choose a different flakey, white fish. The roasted garlic and caramelized onion in the tomato sauce add a touch of sweetness and roasted flavor to the broth without ...

To create an incredibly crisp crust for delicate hake fillets, Food & Wine's Justin Chapple uses Cream of Wheat cereal, an idea inspired by the late chef Floyd Cardoz. Justin Chapple is a chef, recipe ...