“How do you cook clams?” is a question I’ve heard a lot from home cooks over the years so let’s get a few things straight: Clams are amongst the cheapest, tastiest, quickest- and easiest-to-cook seafood. They’re also resoundingly sustainable (you can do much worse with shrimp if you’re going the shellfish route). They help clean the ocean, they fortify us with minerals and omega-3’s, and they’re commonly found on restaurant plates. Especially with pasta. But you can have that at home easily, too.
There are things that are good, and things that are really good. And for a New Year’s Eve party in the city, my friends and I have decided to go all-out really good with food. Dismayed that we didn’t find a house to rent upstate with a fireplace and enough beds for everyone, we threw in the towel searching on Airbnb and turned our attentions to throwing a really good party at home. Which is where this splurge on lump crabmeat … Read More
Have you ever stopped and suddenly thought, is this the one? Could this be my perfect food? I thought this on maybe the third or fourth date I had with Hakurei turnips. It was a sneaky sensation, crystallizing with a subtle sweetness and juicy bite that was so unlike any other thing. I got the same feeling when I tried my first bite of miso-marinated, broiled fish—only it was a smack-in-the-head awakening, a firestorm of personal penchants as if from a … Read More
There’s something uniquely appealing about this omelet—so much so, that it’s quite the phenomenal street food in Taiwan. It’s a singular kind of dish that’s uniquely appreciated there (if they were to have a “uniquely popular” map on the topic, I’d put money down that this dish would be the one to beat in Taiwan). But I don’t think I could call this version, which I made at a sleepy Connecticut shore town with family, a “Taiwanese oyster omelet.” That’s because I missed a … Read More
It’s true: Monkfish is one of the f’ugliest fish in the world. But you wouldn’t know it when it’s served to you. Or, when you buy some fresh fillets and pan-roast them just like any other fish, finishing them with a splash of white wine and butter mixed into the pan to drizzle on top. Yes, even when you’re actually cooking a raw thing to plated dish (in mere minutes no less), you can be spared the gruesome truth of its … Read More
There’s something so Nordic and satisfying about this: boiled potatoes and smoked fish. Simple, but delish. Wholesome yet zesty, combined as one. Kind of like the Nordic pop princess, Robyn herself, whose beats I can’t resist bopping to, especially if I hear them on a car trip and my body is bored and just needs to move—a lot, and suddenly, thanks to her.
Really, just those three things, plus salt, pepper, olive oil, and fresh lemon. High heat, maybe, is another equal player in this equation. Plus, that makes it all the faster to throw together. I was looking for something to really treat myself with this weekend (and coming off my $1.50 meal in the last post). I just didn’t expect that it would take so little effort, and time.
Jambalaya is not a beautiful dish. It, like its name, resembles a jumble—and I’m even told by a Southern co-worker that people in the South tend to pronounce it more like “jumbla,” too. It doesn’t play nice with restaurant-style plating. Rice grains cling to every shrimp, tasty bits like sausages and nearly-dissolved vegetables are embedded within the mysterious mass. I suppose you could deconstruct your jambalaya to place prime bits ceremoniously throughout, but then they wouldn’t have absorbed the incredible flavors of that … Read More
Ruby-red smoked salmon is luscious alone on a good piece of crusty bread—or, if you’re a New Yorker, on a bagel. But a schmear of cream cheese along with it, too, adds richness that gives its strong flavor legs. For a smoked salmon (or lox) dip with cream cheese, I tried to incorporate aspects of my current environment, while nodding to traditions. It turned out that I had—favorably, and rather by chance—just the ingredients to make a total classic rather … Read More