Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays to help us cook through seasonal surplus with ease. [Photographs: Carolyn Cope] Ever since my inaugural trip to Zuni Cafe in San Francisco with my sister...
Continue reading »
Greens like escarole, endive, and the belovedly bitter radicchio are staples in winter, providing a sturdy counterpoint to warm, rich flavors as bold elements in a salad, such as frisee against crispy bacon or radicchio against crusty Jerusalem artichokes....
Continue reading »
True Italian tuna conserva is a far cry from Chicken of the Sea. Fresh fish is poached in a bath of water or olive oil, and seasoned with a variety of aromatics such as fennel, garlic, lemon, and crushed black...
Continue reading »
Dave Pasternack is probably best known for introducing crudo, Italian-style raw fish, to American palates. Think of it as sashimi with an Italian soul. I have eaten this Albacore Tuna Crudo at Dave's restaurant, Esca, hundreds of times and never...
Continue reading »
Rock shrimp are delicious, forgiving, and so easy to cook with. Peppers and corn are the essence of summer eating, and when you combine them with rock shrimp and fettuccine you end up with the perfect, hassle-free summer dinner....
Continue reading »
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...
Continue reading »
