Tag: Ingredients - Seafood | Apartment Therapy

Ingredient Spotlight: Octopus

I think that octopus is a misunderstood food. Many people are often put off by the idea of eating it. Maybe they're afraid of it, or they think the tentacles are disgusting. Perhaps they had a bad ...

Quick Weeknight Dinner Recipes with Seafood
Quick Weeknight Meals Recipe Contest 2009

Looking for a quick yet elegant dinner recipe for the weekend? Why not try fish? Or scallops? Here's a look back at the quick seafood recipes from last month's Quick Weeknight Meals contest. There's...

Weeknight Luxury: Quick-Cooking Scallops

Scallops do not have to be a special occasion food. Why not make them for absolutely no reason? On a Tuesday? We recently spent $10 on some local scallops (much less than we'd spend on steak) and they...

Quick Rewards: Steamed Mussels for Dinner

For a dish that's fast, easy, and luxurious, you really can't beat a bowl of steamed mussels. They can be dinner for one (our preferred option!) or an appetizer for a crowd. Either way, fridge to tabl...

Ingredient Spotlight: Salmon Roe (Ikura)

I just love getting ikura sushi - those jewel-like, glistening orange balls of salty goodness are the eggs, or roe of salmon. They're delicious, sustainable, and economical. They also have a wonderf...

Ingredient Spotlight: Sea Urchin

The first time I had sea urchin (uni,) I gagged and spat it out. The texture and the taste of the sea were way too much for me. And then one day, I was flipping through my Nobu cookbook and came acr...

What's the Difference Between a Shrimp and a Prawn?

One of my favorite places to eat in San Francisco is Swan Oyster Depot. I usually go for the combination seafood salad, which is a mixture of delectable Dungeness crab, shrimp, and prawns served on l...

A Soup-To-Nuts Guide to Eating With a Clear Conscience
New York Magazine

Are we destroying the earth with our stomachs, as one commenter moaned on a new article from New York Magazine? Maybe, but we can help by applying wisdom to our food choices, says the article, which i...

The Strangest Food I Ever Ate: Shirako

I consider myself a pretty adventurous eater. I'm nowhere near the level of Anthony Bourdain and Andrew Zimmern, but I'm willing to experience strange new culinary delicacies more than most people I ...

How to Buy, Clean, and Cook Scallops

Scallops are like the candy of the sea: we're always in the mood for them and we can always have just one more! They used to be a special treat that we only had when eating out, but then we discovered...

The Strangest Food I Ever Ate: Octopus Terrine

I'm no Anthony Bourdain who goes seeking out the most bizarre and flashy food experiences possible, but if you put it in front of me, I'll try anything once. Tongue salami, sure. Dry-aged beef, defini...

Word of Mouth: Teriyaki

Teriyaki (terry yah kee), noun, adjective: A Japanese cooking technique where beef, chicken, fish, or a soy product is first marinated and then grilled or broiled. We often have teriyaki when eating ...

My Edible Escape: A Bowl of Mussels

I grew up in Minnesota, Iowa, and Illinois - in short, corn country. Serious corn country. I didn't see the ocean until I was 10 and didn't eat much fresh seafood until I moved to Boston in my 20's. A...

Mini Paella! Summer Seafood Appetizer

Look at this tiny, beautiful pan of paella! We had this at a lovely tapas restaurant in Seattle last week, and we were so inspired by the presentation. See, paella is one of our favorite dishes, but i...

How to Kill a Lobster (Humanely)
Fine Cooking

The squeamish and the vegetarian can look away... But we actually found this video from Fine Cooking really interesting and helpful. Get a link below....

Summer Pairing: Ceviche with Popcorn

Ceviche is a great food for summer. It requires very little if any cooking, and it's full of bright flavors and fresh colors. We ate some shrimp ceviche in a restaurant a couple of years ago that h...

Strut That Sustainable Sockeye (With Recipe)
Guest Post from Clare Leschin-Hoar

Sometimes doing the right thing is just a matter of being aware of what’s going on around you — especially when it comes to the fish we like to eat. We gave up eating farmed-raised salmon year...

How To: Use An Orion Cooker

The Orion cooker has become a staple in our household. It uses convection, steam and smoke (if desired) to cook and flavor our favorite dishes. You might already have a grill or smoker (so do we), ...

Secret Dinner
Guest Post from Andrea of Life of a Foodie

My Grammy Joan was no cook. Though she was rumored to make a killer meatloaf, I saw her do little more in the kitchen than unload a packet of Sweet’N Low into a glass of ice tea. Despite her kitch...

What's the Deal with P.E.I. Mussels?

Mark Bittman brought up the issue of P.E.I. mussels on his blog a few weeks ago and it got us thinking about this particular shellfish. We often see P.E.I. mussels proudly displayed at seafood counter...

Survey: How Do You Eat Mussels?

As much as we love mussels, they are definitely a labor-intensive dish to eat! And no matter how we do it, we always manage to end up with sticky fingers and dribbles of clam juice down the front of o...

Soft-Shell Crabs: Love 'Em or Hate 'Em?

'Tis the season for these delicacies. Blue crabs are starting to outgrow their shells and wriggle right out of them, making themselves vulnerable to being eaten whole (preferably fried, on a sandwi...

Cheap Eats: 10 Ways to Use a Can of Tuna

Despite concerns about mercury, tuna remains one of the most economical ways to feed yourself on the fly. It's quick, it's cheap, and... OK, it's really boring if all you ever do is make it into tuna ...

Which Ingredients Can You Not Live Without?

We're gearing up for the Kitchen Cure's third week when we'll be talking a lot about ingredients. Those who are participating (wow, almost 700 of you!) cleaned out the fridge and pantry during Week 1....

Fishing in the City: Boston Ponds Stocked for the Season!
Boston

Bostonians, you don't have to travel far from home if you'd like to do a little fishing this summer! Many lakes and ponds right in the city are annually stocked with fish by the Division of Fisheries ...

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Posts tagged “Ingredients - Seafood”