This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Emilio Gervilla, Chef Owner of Emilio’s ...

Finely chop the onion and garlic. Take a small skillet and preheat to medium-hot. Then add the olive oil and let it warm for a couple of seconds before adding the onion Stir continuously to prevent ...

Over in Mt. Pleasant, the little butterscotch-colored building with red-and-black trim is eye-catching. It’s an old gas station that was long ago converted to a restaurant space and most recently ...

In the simple recipe for the popular Spanish tapas, Gambas al Ajillo (Shrimp with Garlic), the small pink crustaceans are cooked in lots of olive oil with a generous amount of garlic and liberal ...

This is one of the dishes I have come to rely on when I don’t feel like cooking – it’s as close as I come to waving a magic wand at dinnertime. There’s hardly anything to do to get it to the table, ...

When Beni Velazquez was chef at the now-closed Bar+Bistro at Downtown’s Arts Factory, his food—an eclectic mishmash of Latin and European flavors—was always welcome and interesting, even if it didn’t ...

Devoted foodies and restaurant newbies love Foobooz. Sign up now for our twice weekly newsletter. So you’ve got your Thursday plans for the 4th of July. If you’re like us, you’ve probably got Friday ...