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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”
June 28th is National Ceviche Day, honoring one of our favorite foods. If you’re a sashimi lover and haven’t tried ceviche, today’s the day. Another reason to eat lots of ceviche: It’s a low calorie, good-for you lunch or first course. And it’s been nourishing man since ancient times. The recipe for avocado stuffed with…
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A take-out crab cake salad. You can plate the ingredients more beautifully at home. Photo courtesy Genji. We’re such a crab cake fan that we almost never pass them by when we find them on a menu. You can make crab cakes from scratch for this recipe, but we had a “doggie bag” crab…
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