So many Italian chefs both here in the U.S. and in Italy consider it culinary heresy to put grated cheese on seafood pasta. Why is this? Robert Trachtenberg explored the topic this weekend, and he uncovered many theories, but not the definitive answer. What's your stance on cheesing seafood pasta dishes?
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People go crazy over this simple when my friend and co-author David Pasternack makes this dish at his restaurant Esca, with good reason. It's crazy good. Try to get the freshest possible eggs, with big yellow yokes. Dave use milk...
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I made this swordfish recipe from The Young Man and the Sea last weekend for my wife and some friends, and I was declared a culinary hero—for one evening at least. I'm posting this here this morning so you still...
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Dave Pasternack, with whom I wrote The Young Man and the Sea, has a real knack for combining two or three ingredients into something unique and delicious. Take this grilled shrimp dish for example. I love the combination of grilled...
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Working with Dave Pasternack on The Young Man and the Sea taught me how good seemingly plebian flounder can be if it's fresh and prepared well. This recipe for pan-fried Flounder with Beets and Sugar Snap Peas will have you...
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After writing The Young Man and the Sea, I had a keen appreciation for Dave Pasternack's ability to combine fish or shellfish with pasta in ingeniously simple fashion. This recipe for Tagliatelle with Shrimp and Peas is easy, delicious, and...
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