Never made it? Better clear your schedule.

From "Ralph Brennan's New Orleans Classic Seafood" Makes 6 servings 1/4 cup dry white wine plus a few tablespoons 6 (6 to 8 ounce) skinless redfish fillets, neatly trimmed 2 tablespoons Creole ...

Got leftover white wine to use up? Lucky for you, using white wine for cooking can ramp up the flavor of a dish. In this video, we'll show you how to make a white wine lemon-caper sauce that's great ...

PORTSMOUTH, Va. (WAVY) – One year ago this week, Kapers opened up in Chesapeake. Since the grand opening, this family owned restaurant has been getting great reviews. That is why we were so excited to ...

Rotisserie chicken, capers, butter, garlic, lemon, and white wine combine to create a creamy and bright filling in this ...

Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Soak the hickory chips to ...