Category: Seafood
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Ben's sister's boyfriend is a Spanish talent in the kitchen and he was the first one to introduce me to fideua, utter heaven if you love pasta and paella equally and don't know which to make for dinner. When I found a clipping for fideua in my recipe binders last night after work, I wanted…
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Run, don't walk, to your local fishmonger today and buy two pounds of mussels, stat. Because I seem to be on some kind of a roll again here, and we have to take advantage of moments like this, of recipes proffered from newspapers that turn out to be recipes you will love and treasure…
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It's been a rough couple of days. I've been helping Ben move out of his apartment, while battling a resurgence of the nasty insomnia I had last year. When I do sleep, I'm beset by freaky dreams, and being felled by a migraine on Saturday didn't help the situation much. I was too busy to…
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I've just finished doing my taxes all by myself for the very first time without the help of tax consultants or my grumpy father or hallucinogenic drugs and I am so (naturally) high from the experience that it's all I can do to keep myself from levitating off my desk chair and into the atmosphere,…
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It wasn't on purpose, but this is my second Donna Deane recipe in one week. And I can think of nothing further to say about this. So! We're starting off nicely, aren't we. This doesn't bode well. The aforementioned apartment hunting, my out-of-town visitors, preparation for non-blog-related professional activities, and the lack of any and…
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As I slurped up the hot broth in this bowl the other day – sharp lime juice mingling nicely with salty fish sauce and the exotic (well, sort of) flavors of julienned ginger and lemon grass – I felt like I was finally making up for all that bacon grease. And there's so much left…
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I've been scouring my recipe clippings for dishes that use bacon, figuring I might as well kill two birds with one stone. I want to use up some of that cured pig sitting frozen stiff in my freezer, even if it is at a snail's pace and I have begun to have misgivings about the…
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It's like I'm possessed. I set out last night to break my streak of starch-filled meals, but no matter how hard I tried, it all ended up being about the carbs. Let me explain. I had good intentions, I swear I did. I went to the store, I bought two gorgeous fillets of sea bass,…
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Back in August, the New York Times published a small article on summer chowders. Usually chowder calls up the image of those rich, cream-heavy seafood soups so common in fall and winter in New England. But the article focused instead on lightened warm-weather versions. Less cream and more vegetables set these soups apart from their…
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In last week's New York Times, Florence Fabricant adapted a pasta recipe from Barbuto to pair with Sicilian red wines in the "Wines of the Times" segment. Buried in the article is a method for oil-poaching tuna that sounds delicious. I might come back to that at some point, but for convenience's sake and because…
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