Entries tagged with 'shellfish'
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French in a Flash: Bouillabaisse Pasta

[Photographs: Kerry Saretsky] Previously Pizza Savoyarde » All French in a Flash recipes » Last week I wrote about my trip to Provence this past summer, and my stay in a little seaside town called Cassis. I thought, from...

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Dinner Tonight: Mussels with Fennel and Orange

This dish of mussels with fennel and orange is really a celebration of fennel. The base of the plant is chopped, the fronds are minced, and the seed is finely ground. But what's really remarkable, to me at least,...

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Dinner Tonight: Steamed Mussels in Coconut Milk

My mussel consumption has fallen drastically since I moved away from the East Coast. What used to be a dinner at least two to three times a month has now turned into something I only eat two to three...

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Dinner Tonight: Shrimp in Coconut Milk

When I found head-on, tail-on shrimp at my local Korean market that didn't cost more than ribeye, I felt like I had won the lottery. It's not that I don't eat much shrimp—I always seem to have a bag...

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Cook the Book: Charred Sea Scallops with Smoked Sea Salt

There’s no sweeter seafood than a scallop right out of the shell. At Le Bernardin, they’re charred only on their sides and left ultra-rare in the middle to preserve that amazing sweetness. The smoky, salty garnish of oven-dried Niçoise olives...

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Dinner Tonight: Crab Fried Rice

--> I first encountered crab fried rice at Spoon Thai, up in Chicago's Lincoln Square neighborhood. It was an afterthought of an order, but I kind of fell in love with it. Instead of greasy and heavy, it was...

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Cook the Book: Le Bernardin’s 'Crab Cakes' with Shaved Cauliflower and Dijon Mustard Emulsion

I’ve almost given up on crab cakes, because restaurants seem to want to put anything in them—from breadcrumbs to mashed potatoes—but crab. Ironically, Le Bernardin puts its crab-only crab cakes in quotation marks, so as not to mislead the...

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Dinner Tonight: Mussels with Tomato Broth and Penne

It began its life as a pizza sauce, nothing more than some canned tomatoes, a slug of red wine and olive oil, and some salt. After all the dough was used, I poured the bright red liquid into a...

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