Search
seafood
food + cooking
Most Expensive Seafood: Sturgeon Caviar
There’s more to high-end edibles than lobster and foie gras: See what exorbitant ingredients Elizabeth Gunnison unearthed, and learn what’s behind the luxury pricing...
04.11.12
adventures with ruth
Grilled Calamari
November 2009
- Keywords
- adventures with ruth,
- enrica rocca,
- venice,
- italy,
- calamari
adventures with ruth
Seafood linguine with shrimp, mussels, and calamari
November 2009
- Keywords
- adventures with ruth,
- enrica rocca,
- venice,
- italy,
- linguine
food politics
Carbon 101
Footprints, offsets, and conversion factors: The jargon of sustainability can confuse even the most environmentally sensitive among us, particularly in the supermarket aisles. Here’s a handy...
09.17.09
- Keywords
- sustainability,
- environment,
- ecology,
- legislation,
- seafood
food + cooking
Mollusks for Life
Germany’s nice and all, but there’s no place like home for greenmarkets,
sweet corn, and sea scallops.
09.16.09
- Keywords
- seafood,
- scallops,
- cooking,
- technique,
- robert pincus
cookbook club
The Gourmet Cookbook Club: How to Debone and Stuff a Flounder with John Besh
Chef John Besh demonstrates an easy method of deboning a flounder while keeping the fish whole. Why would you need to do that? To stuff it with crabmeat and shrimp, of course....
09.15.09
- Keywords
- cookbook club,
- john besh,
- video,
- my new orleans,
- chefs
cookbook club
Grilled Oysters with Spicy Garlic Butter
This butter works the best when it’s prepared ahead. I like to use this seasoned butter on just about everything, from pasta to sautéed shrimp.
October 2009
- Keywords
- cookbook club,
- seafood,
- grilling,
- web-exclusive recipes,
- john besh
cookbook club
Besh Barbecue Shrimp
The heads and shells really make this dish, giving it the deep, nutty flavor you can get only from toasted shrimp shells.
October 2009
- Keywords
- cookbook club,
- seafood,
- web-exclusive recipes,
- john besh,
- cookbooks
cookbook club
Cucumber Kimchi (aka oi kimchi)
This recipe is at the intersection of the ease of quick pickling and the full-on flavor of a long-fermented kimchi.
October 2009
- Keywords
- cookbook club,
- seafood,
- web-exclusive recipes,
- David Chang,
- Peter Meehan
cookbook club
Basic Shellfish Stock
I hang on to the fish heads and bones and the shells of shrimp, crab, and crawfish as flavor bases for the best stocks.
October 2009
- Keywords
- cookbook club,
- my new orleans,
- john besh,
- seafood,
- web-exclusive recipes