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The Nasty Bits: Fish Head Soup
For a deboned fish head's soup, I like salmon heads. You can use any fish head you like, so long as it's large and meaty enough to be worth your time, but if you use salmon heads, consider dill and cream. The procedure is easy enough—sauté some onions or leeks, add the salmon heads and dill and some potatoes or other vegetables, if you like. Simmer, then separate the fish meat from the bones and reintroduce the morsels of tender salmon to the soup, along with more dill and cream. The taste of the stock is fishy without being too overwhelming, especially since it's enriched with cream.Sunday Brunch: Seafood Pancakes
These pancakes are modeled after the popular Korean dish haemul jeon. The temptation to load these pancakes with every available shellfish at the fish counter can be overwhelming, but I recommend self-restraint; two to three varieties of shellfish are the most that should go into these pancakes. Generally I like to pair shellfish that have different textures; a favorite combination in my kitchen is shrimp and mussel.How To Ruin (and Rescue) A Real New England Clambake
A couple weeks ago my soon-to-be-married friends decided that a full-on traditional New England clambake was the way to go for their beachside Massachusetts wedding—and that I'd be the one to execute it. It was clear from the beginning that the right way was clearly not the way we'd be doing things. The only question was: Exactly which variety of wrong would we choose?Cooking Channel's 'Hook, Line & Dinner' with Ben Sargent
Ben Sargent is the kind of friendly, unassuming guy who'd invite you to his apartment for a small dinner party after meeting you for the first time. And it's the genuine kind of invitation, not the, "Yeah I'll see you around sometimeIguessmaybe" kind. But it wouldn't be just any dinner party; it would feature homemade lobster rolls and lobster bisque. Nor would it be just any apartment, but one with ukuleles on the walls, an aquarium full of colorful fish, and a ceiling lined with surfboards. He's now the host of the seafood-centric show Hook, Line & Dinner, whose season finale airs tonight at 10:30 p.m. ET on Cooking Channel. Learn more abut his speakeasy lobster roll joint, how his show developed, and what's next for Ben.What to Eat On Martha's Vineyard
With approximately 40 farms, 125 miles of coastline, and a community whose interest in and support for eating good food is constantly growing, Martha's Vineyard has never been a better place to take in a meal. Here, we give you our regular haunts for diner breakfasts, picnic lunches, ice cream breaks, fine-dining dinners—and everything in between.The Food Lab: Reconsidering The Lobster (and Hot Buttered Lobster Rolls!)
Last week we took a look at New England-style lobster rolls. The cold, mayo-based lobster salad variety, that is. For most people, that's what a lobster roll is and always will be. But there are certain pockets of the population, mostly in Connecticut, that prefer their lobster rolls hot and buttered. In addition to a delicious recipe for that, we'll pause to read the late David Foster Wallace's essay "Consider The Lobster," and reflect upon lobster-killing ethics.Video: Bay Shrimping After the BP Oil Spill
There are many disagreements out there about the future of fishing and shrimping in the gulf. This episode shows one perspective, as well as some awesome food too.Is Louisiana Seafood Safe?
This week I talked to fisherman and oystermen in Louisiana's Bayou Country about the current state of seafood. The short answer: there was no consensus. While the oil spill caused serious environmental damage, the greater challenge is combating the negative press about Gulf seafood. Here's what they had to say.Boston: Ceviche and Fried Seafood at Rincon Limeno
The only decision I had to make when I got there.. Did I want the all-ceviche platter or the house specialty, the Clasico Rincon Limeno ($20): a martini glass brimming with cured seafood surrounded by mounds of jalea, or batter-fried seafood? My eyes being (slightly) larger than my stomach, you can probably guess which one I opted for.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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