Apartment Therapy: Ingredients

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Posts tagged “Ingredients - Seafood”

Ingredient Spotlight: Salt Cod

Called baccala in Italy, bacalao in Spain, and klippfisk in Scandinavia, salt cod has been a cooking staple in world cuisines for hundreds of years. Here in the United States, if you didn't grow up ea...

Word of Mouth: Bouillabaisse

Bouillabaisse (buoy-ya-base), noun: A saffron-flavored fish stew from Marseille in the Provence region of France. Possibly one of our favorite seafood dishes, a traditional bouillabaisse does have so...

Consider The Crab
Paris

Every time I pass a wriggling crustacean at the fishmongers' stand, I can't help think about the haunting philosophical questions posed by the recently departed David Foster Wallace in his brilliant r...

Sense of Place: The Flavors and Ingredients of Alaska

Alaska isn't necessarily renowned for its cuisine, but that doesn't mean it doesn't have anything to offer our culinary tour of the United States! Besides, we're curious what Governor Palin might eat ...

Good Fish, Bad Fish: How to Inspect Fish for Freshness

Kristin's post earlier this week about how to store fish reminded us of some advice we received in culinary school about how to distinguish the good fresh fish from those that are past their prime....

What's the Difference? Hard Shell vs. Soft Shell Clams

Confession: For a very (very) long time, we believed that, like soft shell crabs, soft shell clams really did have soft edible shells. Turns out...not quite! Although their shells are comparatively th...

Flickr Find: Salmon Egg "Soufflé"

Mouthwatering! Salmon, rosemary, garlic and egg popped into the oven with hot olive oil......

Recipe: Halibut, Spinach, and Tomatoes in Foil Packets

We usually have very mediocre results when cooking fish (consider it our kitchen nemesis), but we were inspired by Faith's review of Emeril's Fish Provencal, which seemed foolproof in its simplicity. ...

Sustainable Seafood: How Clams Are Farmed

We've been talking about clams a lot recently, so we thought we'd take a look at how these mollusks are farmed and what makes them a good seafood choice!...

What's the Difference? Little Neck, Cherry Stone, Top Neck, and Quahog Clams

Actually, it might be more fun to ask what these all have in common (besides being mollusks, of course!). Can you guess?...

Celebrate Seafood: Another Delicious (and Educational!) Dinner at the New England Aquarium
Boston

Keeping up with which kinds of seafood are good choices and which ones are best to avoid can be a challenge. There's lists and websites and iPhone apps to help us out, but we prefer the Celebrate Seaf...

Sense of Place: Flavors and Ingredients from the Pacific Northwest

When it comes to the Pacific Northwest, it might be better to talk about what doesn't grow here than what does! The hills and valleys throughout the region form micro-climates that support an incredib...

Food Science: What is Ceviche?

We first had ceviche at a restaurant in Florida and have been rather obsessed with recreating the experience at home ever since! Somewhere between raw and poached, ceviche is prepared by "cooking" sea...

Summer Escape Food: Fish Tacos, Two Ways

When we think of the Pacific coast, we imagine fish taco stands lining the streets like hot dog carts do in New York City. Fish tacos, with their white, flaky chunks and fresh toppings, just seem v...

Conscientious Cook: Sustainable Seafood Through Urban Aquaculture

When we think of sustainable seafood, two images tend to come to mind. First, we have seafood that has been sustainably and ecologically caught in the wild, and then we have aquafarms like Kona Blue. ...

Farmers' Market Report: Seaweed
Los Angeles

One of the newer vendors at the Hollywood and Santa Monica farmers' markets is Carlsbad Aquafarm. Hailing from the Agua Hedionda Lagoon outside San Diego, the family-run business provides farm-raised,...

NYC Deals: Acme Smoked Fish Sells to the Public

Acme is a family-run business in Greenpoint, Brooklyn that sells nova, whitefish, and other smoked fish to stores like Russ & Daughters and Zabar's. On Fridays from 8 a.m. to 1 p.m., they sell str...

How To: Clean the Sand Out of Clams

'Tis the season for clams! Baked, grilled, steamed, or deep-fried: we'll eat them any way we can get them. When cooking clams at home, one thing that can pose a challenge is getting the sand out of t...

What's the Difference? Wet, Dry, and Diver Scallops

Passing by our grocery store's fish counter, we often see scallops listed under these different names. The scallops always look pretty much the same to us, so we weren't sure what the names really mea...

Easy Appetizer: Clams and Mussels on the Grill

Need to give people something to munch on while dinner is grilling? This couldn't be simpler — and it takes less than 10 minutes......

Sense of Place: The Flavors of Florida

After getting a feel for New England cuisine, we thought we'd take a look at a different--and slightly warmer--part of the eastern shoreline: Florida! Florida cuisine has always taken full advantage ...

Grilling Questions for Diane Morgan: How To Grill Fish?

Last week we asked you if you had any questions for Diane Morgan, author of Grill Every Day and a true expert on grilling. The first question we chose among your suggestions was perhaps the most repre...

Sense of Place: The Flavors of New England

To understand the flavors and cuisine of New England, you need to understand one basic idea: It gets COLD up here! Our growing season is pretty darn short, with heavy emphasis on fruits and vegetable...

How To Bake Salmon Fillets

Good salmon is at a premium these days. Dana recently wrote about her special splurge on truly wild salmon. We've also reported on the increasing rarity of really well-raised salmon. We do anticipate ...

Specialty Tool: Best Oyster Knives

We usually leave the oyster shucking to the professionals. We've watched rubber-gloved guys behind the counter at Casamento's in New Orleans open and loosen hundreds of raw oysters, jamming their blun...