Stuffed Flatfish Rollups
Growing up I always had fresh, off-the-boat seafood in my house. Most commonly, we ate scallops...
Read MoreGrowing up I always had fresh, off-the-boat seafood in my house. Most commonly, we ate scallops...
Read MoreFrom the terrific The Green Crab Cookbook. Scale the proportions up according to your catch and...
Read MoreZuppa di Pesce, named Cioppino by Italians that immigrated to San Francisco, is now an Italian-American classic. Serve over linguine or with toasted focaccia. Mangia! 1 large bulb fresh fennel, cleaned 1 Vidalia onion 6 large...
Read MoreBeef and Oyster Stew 2 tbsp flour½ tsp salt¼ tsp pepper1 lbs grass-fed stew beef, cut into 1 1/2...
Read MoreA turn-of-the-century brainchild of Alexander Filippini, a longtime chef at the world-famous...
Read More8 slices good-quality sourdough bread 2 tablespoons olive oil ¾ cup mayonnaise 2 teaspoons grated...
Read More16 medium oysters 2 tablespoons canola oil 1 small bulb fennel, finely diced, trimmings reserved 1...
Read More4 ounces butter 3 tablespoons sherry 1/2 teaspoon cayenne pepper (or to taste) 48 oysters (6 to 12 per person), cleansed of mud Prepare a grill setup and burn a hardwood fire to build up some good coals. Round up some tongs,...
Read MoreI use an inexpensive offset smoker: basically a two-compartment grill, where the fire goes in one...
Read MoreA great late-summer treat when the garden supplies most of the ingredients. If you have scads of...
Read MoreDiner discretion is advised: the folks at Scituate Lobster Pound consider a two-pound lobster...
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Wine is food;
spray cheese is not.
Butter’s good; margarine is just yellow gunk.
Soil beats strip malls; food gardens are preferable to lawns; farmers, chefs, and artisans are our heroes.