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seafood
recipes
Preserved Green Papaya Soup with Lobster and Turmeric
Since the papaya is “preserved” in sugar, this is unusually sweet for a first course, and it could be an intermezzo or part of a tasting menu.
October 2008
- Keywords
- david myers,
- asian,
- seafood,
- web-exclusive recipes,
- papaya
food politics
Politics of the Plate: Frankenfish
If the FDA has its way, genetically modified fish may soon arrive at supermarkets—without labels to tell you what you’re buying.
09.23.08
- Keywords
- barry estabrook,
- politics of the plate,
- health + science,
- labeling,
- seafood
food politics
Sustainable Sushi: Coming Soon?
Fish populations are under increasing pressure, but the wake-up call has yet to reach U.S. sushi chefs.
09.16.08
- Keywords
- trevor corson,
- sustainbility,
- seafood,
- environment,
- japanese
recipes
Scallion-Crusted Arctic Char
Nothing could be easier than stirring together chopped scallions with a dollop of mayonnaise, adding considerable verve and oniony bite to meaty arctic char fillets.
October 2008
- Keywords
- ian knauer,
- buy this make that,
- web-exclusive recipes,
- scallion,
- seafood
food politics
Politics of the Plate: CCD Clues, Fumigated Nuts, and Fish Farms
A new suspect emerges as the cause of the devastating disease, and more.
09.12.08
travel + culture
Spanish Scallop Scandal
It’s not every day that a Michelin-starred chef is sent to the clink for trafficking. In bad scallops.
09.11.08
- Keywords
- lisa abend,
- toni vicente,
- madrid,
- seafood,
- restaurants
food politics
Politics of the Plate: Salmongate
Something was fishy when Vice Presidential hopeful Sarah Palin spoke out against a pro-salmon initiative.
09.03.08
recipes
Shrimp in Ginger Butter Sauce
Ginger and cilantro add Southeast Asian oomph to this French-style butter sauce, which lightly coats big, meaty shrimp.
September 2008
- Keywords
- melissa roberts,
- seafood,
- asian,
- french,
- shrimp
recipes
Pupu Platter (Polynesian-Style Hors d’Oeuvres)
A blend of crisp, soft, and chewy textures combined with a parade of flavors—sweet, salty, beefy—makes this platter an irresistible hit at parties.
October 2008
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