You can fault me for being lax about a lot of things in the kitchen, but when it comes to being resourceful, I am a regular stickler. Therefore, when my family had lobster on a recent trip to the shore, I kept the shells and boiled them down to a concentrated stock. And when we grilled shishkabob sticks and fresh corn on the hibachi, I saved the leftover, blackened sungold tomatoes and few discs of zucchini to puree with it. … Read More
For my last week in San Francisco, I went a little bit off the deep end, with food. I staged at two restaurants (Chez Panisse and Bar Tartine), took a cooking class, went to a supper club, volunteered at an Edible Schoolyard benefit called OPENEducation at the Berkeley Art Museum, and threw an epic dinner party on the boat. This was our first course: a tangy medley of fresh peppers, tomatoes, onions, grilled corn and fish piled inside a hollowed … Read More
I’ve been trying to perfect this recipe for a while. Not so much a recipe, but the technique to a perfect fish sandwich. What type of fish to use? How to batter and fry the fillets? What to serve on it? Well, each of the three variations made over the last three Saturdays were all pretty darn good, regardless. It’s a fish sandwich, with fresh toppings. What can go wrong?
This salad is so yummy it makes me want to throw up… so I can fill my belly with it again. Sorry for that unappetizing intro, but it really is something of a new phenomenon. All these weeks of waiting for spring asparagus have paid off handsomely. Not only are the asparagus crisp and slender, but it provided plenty of time to ruminate on how to make them shine.
So I entered the Casserole Party this year. It was a bit of a last-minute decision: the same afternoon, I chatted with the annual cookoff’s hostess Emily Farris on Let’s Eat In. It was enough to persuade me to run home and rummage through the kitchen to come up with something fast. After all, that’s what a casserole is best for, to combine whatever delicious things you have on hand in one dish. A casserole dish, to be exact. Well, … Read More
I can’t think of too many other proteins you can’t try this same dish out on — whether it be fish, a pork chop, or a hunk of firm tofu. It’s simple: a seared steak (of some sort) brushed with a little sauce while it finishes in the oven. But I’m lucky, because the protein I have most readily on hand happens to be wild-caught Alaskan sockeye salmon.
If you had to name two things that go brilliantly when thrown together in a pot, especially when you’re at the shore in the last throes of summer, you might not immediately pick clam and tomatoes. Lobster and corn might come to mind, with potatoes a tagalong or alternate. But it’s the first combo that I’d go with from now on. It was the basis of the best soup I’ve had in a while, just in time for chillier nights.
I was at a backyard party in Brooklyn a few weeks ago hosted by my friend June. I’d been to her paella party at about this time of year last summer, and so I knew what kind of yumminess to expect from this event. I got there a little late, again. June was just adding the shellfish to a paella pan, plunking clams and mussels hinge side down into the rice. The wide, cast-iron pan was placed on top of … Read More
This is just one of those really simple yet satisfying weeknight meals. It took all of three minutes to cook, though that’s not counting the rice you might want to serve it with. It was light and tasty as anything could be. And it’s currently my favorite way to enjoy sugarsnap peas. That’s saying a lot, since snap peas are so good prepared so many different ways.