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.
So, last week, I launched a new site to start off a new chapter in my writing about food. Have you seen it yet? It’s called Lunch at Sixpoint, and it’ll cover gardening and growing food as well as cooking it at home. Or, not exactly at home. At the office kitchen of Sixpoint Craft Ales, a brewery in Brooklyn that was founded by my boyfriend. Lunches at Sixpoint began as a casual, occasional affair — I’d be at the … Read More