COD WITH RADICCHIO AND SMASHED POTATOES
ALTHOUGH RADICCHIO NEVER SEEMS TO GO OUT OF SEASON, IN ADDITION TO THE FAMILIAR RADICCHIO DI VERONA, WHICH RESEMBLES A SMALL RED CABBAGE, TREVISO WITH ITS TAPERING GREEN STEMS [Read More]
MONKFISH WITH MUSTARD CREAM SAUCE
MONKFISH IS SOMETIMES CALLED THE POOR MAN’S LOBSTER, NOT SO MUCH FOR THE TASTE BUT THE TEXTURE WHICH RESEMBLES A LOBSTER TAIL. THE TASTE IS SUBTLE AND SWEET. [Read More]
SMOKED TROUT AND ENDIVE SALAD
THIS IS A LOVELY FIRST COURSE. OR, ON A WARM DAY, YOU MIGHT DOUBLE THE RECIPE AND SERVE IT FOR LUNCH WITH A CRUSTY BAGUETTE. SMOKED TROUT, WHICH [Read More]
RED SNAPPER WITH LIME BUERRE BLANC
WHEN SANTA BARBARA RED SNAPPER TURNED UP AT McCALL’S, I SNAPPED UP FOUR FILLETS. IT IS NOT AS FLAKEY AS COD, BUT IT HAS A WONDERFUL, RICH YET [Read More]
COD WITH CHORIZO AND TOMATOES
WE SPENT TO GLORIOUS WEEKS IN TRURO ON CAPE COD WHERE WE ATE NOTHING BUT FISH — WELLFLEET OYSTERS, SEA SCALLOPS, LOBSTER, TUNA, SWORDFISH, AND MUSSELS. EVERY DAY [Read More]
SHRIMP SALAD “LA TULIPE”
LA TULIPE WAS THE LOVE CHILD OF SALLY AND JOHN DARR, WHO OPENED THEIR RESTAURANT IN 1979 AT 104 WEST 13th STREET IN MANHATTAN. JOHN HAD BEEN THE HEAD [Read More]
BROILED SOFT SHELL CRABS
SOFT SHELL CRABS HAVE A SHORT SEASON, SHOWING UP IN FISH MARKETS IN JUNE AND ALL BUT GONE IN JULY, WHEN THEY MORPH INTO HARD SHELL BLUE CRABS. [Read More]
ROCK COD WITH CHERRY TOMATOES
IN ADDITION TO LISTING THIS UNDER “FISH”, I’M ADDING IT TO “BASICS”, BECAUSE NOT ONLY IS THIS DISH QUICK AND EASY, BUT YOU CAN APPLY THIS SAME TECHNIQUE [Read More]
LING COD WITH PRESERVED LEMON
EACH YEAR, I WAIT FOR LING COD TO APPEAR IN THE FISH CASE IN MY MARKET, BECAUSE IT IS SO JUICY AND FLAVORFUL, SO ADAPTABLE TO A RANGE OF [Read More]
LINGUINE WITH SHRIMP AND CALAMARI
SICK OF TURKEY? BRACING YOURSELF FOR THE ONSLAUGHT OF RICH HOLIDAY DISHES? I OFFER A PLEASANT RESPITE FROM INDULGENCE, A SIMPLE AND REFRESHING SEAFOOD PASTA, WHICH CAN SERVE [Read More]