Writing about food since 2004.
Category
Seafood
-
Jambalaya
My dad used to watch a cajun cooking show (yes, my dad, who’s probably never cooked a meal in his life, watched a cajun cooking show) where the host would yell out with his thick N’awlins accent: “Spiccccy cajjjun fooood!” (Did you ever see that show? I think it was on PBS and the host…
-
Shrimp & Mussels
Protein has been the subject of much debate around our dinner table lately. “You know,” said Craig when I served him pasta for the umpeenth time the other night, “if you’re trying to get in shape” (see newsletter) “you should probably serve more protein and less carbs.” It’s a fair point, but here’s the deal:…
-
Squid and Leeks in Red Wine
I’ve got a Valentine’s Day gift for you. It has a fancy French name–“Estouffade de Calmars aux Poireaux”–and it may be the most perfect thing for you to make tomorrow night as you try to seduce your Valentine. What makes it so seductive? For starters, look at the color: a deep reddish/purple, it positively screams…
-
Roasted Shrimp & Broccoli
Remember that broccoli post I posted a few months ago? The Best Broccoli of Your Life? It kind of took the world–or, rather, the web–by storm. To prove it, do a Google search for “best broccoli recipe” and marvel at the #1 result. If Google says it’s the best broccoli recipe, then it has to…
-
Salt and Pepper Shrimp
Let’s talk about shrimp, baby, let’s talk about you and me… Ok, that was a Salt-N-Pepa joke. If you don’t get that joke, click here (I couldn’t embed it!) Now then, salt and pepper shrimp. What are they? I’d never had them until I went to Brooklyn Fish Camp last week with Robbie Baitz. They…
-
Molly Stevens’ Braised Monkfish with Cherry Tomatoes & Basil
“Now is the winter of our Molly Stevens,” I wanted to say at the start of this winter. I wanted to say that because Molly Stevens’ book, All About Braising, is one of my all-time favorite cookbooks. I love this book because the recipes are flawless and, not only that, the results always exceed my…
-
Shrimp with Garlic & Parsley
Here’s a quick easy dinner: Just get a pound of shrimp and cook them in olive oil (about 1/2 a cup) with minced garlic (a few cloves), thyme and red pepper flakes. Saute for just a few minutes–until the shrimp are pink (err on the side of undercooking)–sprinkle with salt and parsley. Serve with bread…
-
Do Better Pans Make You A Better Chef? We Examine This Question With Two Dishes: Spicy Sea Bass with Olive-Crushed Potatoes & Sauteed Scallops with Wild Mushrooms and Frisee
Careful readers of this site will attest to the fact that in the two years I’ve been running it I’ve very rarely, if at all, sauteed anything for dinner. My primary method of food production is the oven: I like to roast. I like to bake. I like that you put something in looking one…
-
Lobsterdeath and Broken Bernaise (Foodie Rites of Passage)
Killing a lobster, as a concept, never much bothered me. Lisa, who you know and love, became a vegetarian at 13 because her parents took her to a Red Lobster and had her choose out a lobster from the tank and moments later it was steaming before her on a plate. She hasn’t eaten meat…
-
Flex Those Curried Mussels
I made “Curried Mussels” last night from the Jean-Georges Cookbook. Co-cookbook author, Mark Bittman, raves about this recipe in the recipe’s preface and since mussels are so cheap–($3 for TWO POUNDS)–and since I had all the other ingredients (sour cream, white wine, curry powder, lemon) this was a no-brainer. Here are the mussels in a…
