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[1] Pair a shrimp roll with a mesclun† salad (photo © Kindred Restaurant) [2] Wild-caught gulf shrimp (photo © I Love Blue Sea | Vital Choice). [3] Raw whole shrimp (photo © Mercato). It’s National Shrimp Day. One of the easiest ways to celebrate is: Make yourself a shrimp roll. The photo, which may…
Continue reading “TIP OF THE DAY: Substitute Shrimp In A Lobster Roll”
A tip from Paul Duncan, executive chef at Ray’s Boathouse in Seattle: When preparing salmon and other fish, keep it simple to let the great flavor of fresh fish shine. He, of course, uses fresh, local Copper River sockeye salmon (photo #2). But even if you buy yours at the supermarket, you can use the…
Continue reading “TIP OF THE DAY: Skin-On Fish, Pan-Seared”
The photos could be ice cream or sorbet. But they’re mashed potatoes. There are few people who don’t like mashed potatoes. Here’s a way to bring them to the next level. Taste the rainbow with these artful mashes. Mashed potatoes are blended with bold flavors, with vegetable purées providing vibrant colors and tastes. Serve them…
Continue reading “TIP OF THE DAY: Rainbow Mashed Potatoes & Mashed Potato Party Bar”
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