STRIPED BASS WITH GRILLED LITTLE GEMS
SUMMER’S LEASE MAY HAVE ALL TOO SHORT A DATE, BUT FALL AND COLDER WEATHER USHER IN THE SEASON OF ROOT VEGETABLES, ALL MANNER OF KALE AND A CORNUCOPIA [Read More]
COD WITH ZUCCHINI AND TOMATOES
COD ARE BACK IN SEASON. WE ARE GETTING THEM LOCALLY FROM SANTA BARBARA, WHERE THE SKIN IS PINK LIKE A SNAPPER AND LING COD FROM THE EAST COAST, [Read More]
SHRIMP WITH FENNEL AND CANNELINI BEANS
I CONCOCTED THIS DISH ON A BLISTERING SEPTEMBER DAY WHEN I DIDN’T FEEL LIKE DOING MUCH COOKING. IT IS REALLY AN ANTIPASTO AND, AS SUCH, IS BEST SERVED [Read More]
LING COD WITH POTATO SALAD
LING COD IS ONE OF MY FAVORITES — LIGHT, FLAKEY BUT WITH WONDERFUL FLAVOR — IT LENDS ITSELF TO BOTH PAN ROASTING AND STEAMING. THIS TECHNIQUE IS A [Read More]
BUCATINI WITH SHRIMP AND PESTO
THIS RECIPE WAS INSPIRED BY A DISH I HAD TWICE AT FRANNY’S IN BROOKLYN, PASTA WITH PESTO AND SEA BASS. WHEN I RESEARCHED PESTO IN THE NEW YORK [Read More]
MONKFISH MARINARA
I RARELY MAKE TOMATOES WITH FISH, BECAUSE THEY HAVE SUCH A STRONG AND DISTINCTIVE FLAVOR THAT THEY CAN OVER-POWER COD OR FLOUNDER OR HALIBUT. BUT MONKFISH, OFTEN CALLED [Read More]
MABEL’S BOUILLABAISSE
ON MY FIRST TRIP TO PARIS IN 1961, MY AUNT MABEL JOINED ME FOR TWO WEEKS. MABEL HAD LIVED IN PARIS FROM 1922 TO 1928. SHE HAD HOBNOBBED [Read More]
GAMBAS AL AJILLO
I ONLY TWEAKED THIS EASY AND DELICIOUS SHRIMP RECIPE BY PAULA WOLFERT FROM MEDITERRANEAN COOKING. THE TECHNIQUE INTRIGUED ME: YOU COOK DOWN CHOPPED ONIONS, OLIVE OIL AND WATER [Read More]
BRODETTO
THIS RECIPE, WHICH I ADAPTED FROM COLEMAN ANDREWS HANDSOME TOME, “THE COUNTRY COOKING OF ITALY”, IS A FISH STEW FOR PEOPLE WHO DON’T LIKE FISH STEW. FOR EXAMPLE, [Read More]
SKATE CHEEKS WITH SUGAR SNAP PEAS
WHEN I SPOT SKATE OR HALIBUT CHEEKS AT MY FISHMONGER’S, I ALWAYS SNAP THEM UP. THEY HAVE THE CONSISTENCY OF SCALLOPS AND THE SWEETNESS OF THE FISH. YOU [Read More]