We’d be hard-pressed to find anything easier to cook than Ina’s Seared Salmon with Red Pepper Aioli. The prep times for this recipe is 10 minutes tops, the cooking is 6 minutes and the fish rests for up to 5. As Ina would say “How…
Swordfish, the steak of seafood, spiced with Curry Powder and Paprika stars in this dish. We love a great piece of swordfish. And we’re very fortunate because Swordfish in our part of the world is very often a supermarket special. Ours came from Whole Foods…
Its name sounds like you went to a lot of trouble. But it’s incredibly easy to cook. All that’s required here is a nice thick filet of cod, a Cuisinart, fresh breadcrumbs, parsley, garlic, and lemon zest. And that lofty sauce with the French accent?…
Swordfish is wonderful cooked like this. In no time at all, you have something satisfying and truly special. It’s good enough for company and a terrific treat for everyone. We ate it all summer in Nantucket while I was growing up. It was simply grilled…
We love Chowder and this is a great one. Chowder is very basic and cooked simply. Today’s recipe consists of the basic elements of potatoes and onions, pork, milk, and cream. It follows the recipe that has made New England famous for its chowders. But…
My friend Lorna said she thought I should focus some attention on seafood cookery. She’s convinced that most people don’t have a clue how to move beyond their one recipe for sword fish. Or tuna. Or flounder. That, when confronted with any other fish, they…
In the pantheon of amazingly quick and easy things to cook, there is the salmon filet. This lovely rosy fish cooks in all of 6 minutes depending on how pink you like it. And 6 ounces is a gracious serving. We can have the discussion…
You might want to hide after what I turned up… read on… Here’s a food writer’s dilemma for you: Say you discovered a great recipe so full of flavor and so easy to make, you literally jumped on your MacPro and started to extoll its…
Armani Ristorante hasn’t exactly barged its way into the New York culinary scene. Some wags have even suggested that Giorgio Armani opened the place solely to be able to enjoy pasta his way. He’d made no effort to conceal his displeasure with the heavily sauced…
When I wrote about our culinary adventures in St. Barthelemy, FWI in March, one of our readers, “Mike”, got into a spirited discussion about how the scallops I’d waxed poetic over, were not local. In fact, he was pretty irate about seafood in general and…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
