STEAMED HALIBUT WITH SAFFRON BUERRE BLANC
HALIBUT IS NOT MY FAVORITE FISH. IT HAS A MILD TASTE AND IF NOT COOKED PERFECTLY, ITS RATHER DENSE FLESH TURNS TOUGH AND DRY. I’VE TRIED COOKING HALIBUT [Read More]
More DetailsHALIBUT IS NOT MY FAVORITE FISH. IT HAS A MILD TASTE AND IF NOT COOKED PERFECTLY, ITS RATHER DENSE FLESH TURNS TOUGH AND DRY. I’VE TRIED COOKING HALIBUT [Read More]
More DetailsIN THE OUTDOOR MARKET IN SIRACUSA, SILVER SARDINES, RED MULLET, TUNA, BRANZINO, VONGOLE, MUSSELS, AND ALL KINDS OF PRAWNS GLITTER ON A BED OF SHAVED ICE. A FISHMONGER [Read More]
More DetailsALTHOUGH 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]
More DetailsMY FATHER, WHOSE DOCTOR’S OFFICE WAS ON FIFTH AVENUE, WOULD PRAY FOR RAIN ON ST. PATRICK’S DAY. OUR GENERATION HAS A MORE BENIGN ATTITUDE TOWARDS THE IRISH. SO [Read More]
More DetailsMONKFISH 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]
More DetailsFRANCIS LAM RECENTLY PUBLISHED A LOVELY RECIPE IN THE N.Y. TIMES FOR CHICKEN À NORMANDE, WHICH SHE’D GOTTEN FROM A COVEN OF EX-PATRIOT FRENCH LADIES WHO LIVE IN [Read More]
More DetailsWE 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]
More DetailsSOFT 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]
More DetailsIF YOU’RE WORRIED ABOUT YOUR CHOLESTEROL, DON’T READ THIS RECIPE. GEORGE BLANC INVENTED THE DISH FOR A G-7 CONFERENCE AND ADDED IT TO THE MENU AT HIS 3-STAR [Read More]
More DetailsALTHOUGH A CUM LAUDE GRADUATE OF BROWN UNIVERSITY WITH HONORS IN ENGLISH, I HAD NEVER ENCOUNTERED THE WORD “AUTOCHTHONOUS” UNTIL I READ LOU AMDUR’S DESCRIPTION OF THE FRAPPATO [Read More]
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