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This fancy first course is not that hard to make. Photo courtesy The Heathman | Portland, Oregon. It isn’t hard to make fancy appetizers like the one in the photo. All you need is a food ring. It is also called a ring mold, although that term can also refer to a multi-serving container…
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Surf and turf: oyster on the half shell topped with crumbled bacon. Photo courtesy James Antrim | IST. It’s National Oyster Day. But hey—aren’t you supposed to avoid oysters in the hot summer months? Fresh oysters are available year-round, with caveats. The advice not to eat oysters during months spelled without an “r” does…
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Today’s tip is sea urchin: beyond the sushi bar. It was inspired by a story in this month’s Smithsonian Magazine. At the sushi bar, we always order an uni sushi or two. If they were less pricey, we would toss down half a dozen. Uni is the Japanese word for sea urchin, an ancient shellfish,…
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How delicious: oysters lightly cooked on a cedar plank. Photo courtesy Bleu Northeast Seafood | Burlington. Simple yet sophisticated, cedar planking is an easy grilling technique. The wood plank adds a smoky and woodsy flavor to meats, vegetables and especially seafood. Executive Chef Doug Paine of Bleu Northeast Seafood in Burlington, Vermont is currently…
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Headed to the New York theatre district? Haru, a popular modern Japanese restaurant with several locations in Manhattan (and one in Boston), has opened a new restaurant there. Haru recently moved its theatre district location, Haru Broadway, to Haru Times Square. It’s located in the Times Square Building, the former headquarters of the New York…
Continue reading “RECIPE: Vietnamese Summer Rolls”
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