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Just-steamed Dungeness crabs. Photo by Ken Ishirotie | IST. There are East Coast crabs, West Coast crabs and crabs on many other global coasts, as you’ll discover in our Crab Glossary. But the current cause for celebration is that Dungeness crab season has begun. Chefs across the country are cooking up this West Coast…
Continue reading “TIP OF THE DAY: Dungeness Crab Season”
Grilled branzino with heirloom tomatoes and kumquat compote at Paggi House in Austin, Texas. Photo courtesy Nations Restaurant News. Read the full article. According to Datassential MenuTrends, which tracks more than one million different menu items at more than 7,000 chain and independent restaurants, shrimp, tuna and salmon are among the top seafood items…
Continue reading “TIP OF THE DAY: Branzino, a.k.a. European Seabass & Loup de Mer”
We were about to cook a New Year’s Eve feast until we came across a seductive menu from Triomphe, a restaurant in midtown Manhattan. Executive Chef Jason Tilmann has assembled stunning flavors and visual excitement, making this the menu we want to eat on New Year’s Eve. Normally, we eschew words like “decadent” and “sinful”…
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Marinated with some heat, garnished with red and green, we could eat a dozen of these Christmas oysters. Photo courtesy Louisiana Seafood. Oysters are a treat at any time of the year. The old advice to avoid them except in months that end in “r” came from the time before refrigeration, to avoid potential…
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The latest innovative way to enjoy caviar: Caviar Cream. Photo courtesy Petrossian. The Petrossian brothers introduced caviar to Paris and went on to become the premier buyer and importer of Russian caviar worldwide. You’d think that just providing the world’s finest caviar would have been enough. But the company has outdone itself in innovation.…
Continue reading “GOURMET GIFT: Caviar Cream & Caviar Powder From Petrossian”
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