Celebrity Recipes, Famous Chefs, Fish and Seafood
"I like boiled fish…almost any fish tastes wonderful when properly boiled…the fish must never boil." So sayeth Marlene Dietrich in her book ABC, first published in 1961. Like the lady herself, her culinary advice is mysteriously elusive. And as good a jumping off point as any for the inscrutable world of sous vide cooking. Sous [...]
Fish and Seafood, Kitchen Gadgets, Main Dishes
Somewhere along the line everyone agreed on some sweeping generalizations about recipe monikers. If it's "Florentine" expect spinach in there somewhere; "à la Grecque" gets you olive oil, lemon, oregano and probably olives. "Hawaiian" and "Polynesian" are the big yellow warning signs for pineapple. Why bland spinach is the standard bearer for a region that could easily claim rosemary or basil [...]
Clam Quesadillas (or quesadiilas de almejas if you prefer) are a pleasant detour down a road less taken for those bound for quesadillaville. My brother Brendan suggested we try our hand at clam quesadillas for our much heralded Mexican Thanksgiving. I immediately took to the idea; they knocked tortilla soup off the menu (surprisingly deemed controversial in some quarters) and significantly upgraded our [...]
Here's a delicacy ripped straight from the headlines: The East Hampton Star just proclaimed "Lesters Found Not Guilty." In celebration we high-tailed it over to their roadside stand for a pound of just harvested, sweet bay scallops. Hence this sumptuous recipe for Coquilles St. Jacques created in Kelly Lester's honor. In yet another blow for justice, Kelly [...]
Appetizers, Fish and Seafood, Main Dishes
Poking around the fish case in the North Main St. IGA, I found this cute little box of salt cod and experienced a near-Pavlovian reaction. When was the last time I had a nice garlicky brandade or baccala or any of its cousins? I do remember my first at the old Provence restaurant on Sullivan St. in Soho. [...]
Fish and Seafood, Main Dishes, Party foods
Dazzled by the cover photograph on the ultra-elegant cookbook Poisson Coquillages et Crustacés — a scallop on the half-shell with a perfectly formed scallop shell pastry top – I snapped the book after a few seconds of flipping through the pages. So that's the source of this recipe, a French riff on classic paella. Every page of this [...]
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It won't be easy / you'll think it strange / when I try to explain ...
Welcome back old friend. This recipe for Crab Rangoon transports one back t...
Fall. Pears. Jam. Easy. And a touch of exotic spices to keep things li...
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