I often have very mediocre results when cooking fish (consider it my very own kitchen nemesis). But I was inspired by Faith's review of Emeril's Fish Provencal, which seemed foolproof in its simplicity. That recipe gets cooked on the grill, however, and I wanted something easy to pop in our oven. Inspiration, thy name is foil packets.
Happy almost-Fat Tuesday, fellow revelers! Still looking for a festive recipe to celebrate the season? Try this creamy crawfish pasta that comes together in a breeze. I just so happened to have some crawfish squirreled away in my freezer; this was a sensational way to use it.
Due to the high cost of certification, eight major salmon buyers in Alaska (accounting for 72% of the market) are declining to renew their support for the Marine Stewardship Council's sustainable seafood certification beyond October 2012, when the current certification ends. This move, should it hold fast, essentially renders the certification worthless.
If you've checked out the seafood selection at your local Target or Walmart lately, you may have noticed a growing number of packages with a blue Marine Stewardship Council label, which indicates the seafood is from a certified sustainable fishery.
One night last December, tucked into a caramel-colored wood booth with a view of the wood-burning oven, I ate my first meal at Chez Panisse. Not only was it memorable for being my first taste of the farm-to-table restaurant that has influenced much of what I cook, it was also my first time eating with a very special group of people: six of my fellow writers for The Kitchn, most of whom I had never met in person before.
The meal had many highlights, not all of them easy to reproduce. How do you write a recipe for a perfect Fuyu persimmon served whole with a knife in a small footed copper bowl? But one stand-out dish — an unassuming plate of battered and fried rockfish with a side of gingery cabbage — I knew I could try at home.
My boyfriend (wait, make that fiancé!) recently made a special request. He asked to purchase a wok, in the event that it remain exclusively his. I can be a bit territorial in the kitchen, but I was happy to release my tight grasp in the name of good food love.
Of all the unexpected East-meets-West flavor mash-ups found in Japanese cooking, one of my favorites is mentaiko pasta. Butter or cream, spaghetti and...spicy pickled fish roe? If you're brave enough to give it a try, this quick dish could be your newest weeknight dinner staple.