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[1] Mussels, served in a modern update of escargot style (photo © Millesime Restaurant | NYC [now closed]). [2] A classic escargot dish. It can be metal or ceramic (photo © Williams-Sonoma). Escargots don’t have much flavor. What brings them to life is the vibrant garlic-parsley butter, known in French cuisine as beurre maître…
Continue reading “RECIPE: Mussels Escargot Style, With Maitre d’Hotel Butter”
Delicious for dinner: glazed salmon and edamame. Photo courtesy Chef Rita French | Province Phoenix. Having just presented different ways to serve edamame as a snack or side, it’s time to move on to mains. Here’s a delicious grilled salmon dish, courtesy Euro USA. RECIPE: HONEY SOY GRILLED SALMON WITH EDAMAME Ingredients For 4…
Continue reading “RECIPE: Asian Grilled Salmon With Edamame”
While meat and seafood have been served at the same meal since since the dawn of plenty, and Diamond Jim Brady (1856-1917) consumed platters heaped with steaks and lobsters, the pairing known as surf and turf originated in 1960s America. It became the darling of American steakhouse menus, combining the two most expensive items on…
Continue reading “FOOD FUN: Surf & Turf Sushi & More”
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