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Make your food look more beautiful this holiday season. Sometimes, exciting food isn’t about complex cooking skills, but in an artistic outlook. The difference between your presentation and that at a fine restaurant may simply be a colorful and imaginative garnish. This red snapper from Aureole in New York City uses two chef techniques: Plating…
Continue reading “TIP OF THE DAY: Festive Food Presentation”
Meaty and sweet: stone crab claws. Photo courtesy Del Frisco. In the middle of hunting down the best Halloween candy, we overlooked a low calorie, protein packed, even more delicious event: the beginning of stone crab season, which runs from October 15th through May 15th. The stone crab (Menippe mercenaria) is the only crab…
Continue reading “TIP OF THE DAY: Stone Crab Claws”
[1] Olive oil-poached salmon (photo © Pom Wonderful). [2] Sunchokes (Jerusalem artichokes) grow underground like potatoes, and can be cooked in the same ways (photo © Melissa’s Produce | Facebook). [3] The smaller the Brussels sprouts, the more tender (photo © Sweetgreen). [4] Crème fraîche is cultured cream like sour cream, but without the latter’s…
Continue reading “RECIPE: Olive Oil Poached Salmon With Sunchokes & Brussels Sprouts”
A match made in heaven: coconut and fried shrimp. Photo courtesy Chef Johnny Prep. We reserve coconut shrimp as a special dish to eat once a year. We love it, but gave up the fried group during New Year’s resolutions a few years back. Our once-a-year arrived when we received this recipe. This is…
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For entertaining with memorable dishes, serve a chowder, bisque or other seafood soup and garnish it with legs or claws. If you need extra claws or legs, you can purchase them from your fishmonger. The legs, removed to sell cooked lobster tails, are inexpensive. This easy recipe is a treat for family and guests. Bisque,…
Continue reading “Lobster Bisque Recipe & Seafood Soup Garnish”
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