I know a lot of people who either don’t like fish or are intimidated by cooking fish. If you fall into one of these categories, let me start by saying that fish is super easy to cook. For this whole rainbow trout, all you need is sea salt, extra virgin olive oil, a few sprigs … Continue Reading
Wanted to try Anson Mills polenta, but they have a four-bag minimum per order. So, I ordered two bags of polenta, a bag of hominy, and a bag of farro — with no real plan for what to do with them. Sometimes I have a sudden whim, but then a new idea springs to mind … Continue Reading
I’ve attempted to make sushi rolls on several occasions. I emphasize the word attempt. Every single time, I swear that I will NEVER, EVER make sushi rolls again. Never. This is one thing best left to professional sushi chefs. It never comes out the way I envision; the rolls never seem to stick together, they fall … Continue Reading
My local fish market called the other day. Them: We have a note that you had recently inquired about razor clams. Still interested? Me: Yes. Them: When do you want to pick them up? Me: On my way (as I’m running out the door)….be there in a few minutes. Them: Wow, that was fast. Had razor clams for the first … Continue Reading
I have a thing for tinned fishes — tuna, sardines, anchovies, smoked herring, etc. — love ’em all. I don’t typically endorse specific products. But once in a while,when I find something that really stands out, I like to give a little shout out. Canned Bonito del Norte tuna from the fourth-generation Ortiz family … Continue Reading
