Fish Chowder for Supper The vegetarian part of the family was coming home from three weeks in India—arriving late at night after a flight from Delhi to London to Boston, then the bus…
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Fish and Seafood
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This post is for my pals at Oldways Preservation & Exchange Trust, the organization I helped to start 20 years ago with my friends Greg Drescher and the late Dun Gifford. Though…
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It’s smelt season already, to my surprise—I usually think of these delicious little fish as coming along in March but last week I got a half pound of local smelts at Jess’s,…
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I admit I wasn’t hugely impressed with a lot of the food I had in Israel last October. So much of it seemed derivative from, and nowhere near as good as, food…
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Since the vegetarians in my family don’t object to fish, seafood in some form tends to be the centerpiece of holiday meals. For Christmas this year it was a hefty side of…
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Maine shrimp are back in season. Small, sweet and tender, they’re a winter treat available from trucks parked alongside the road as well as from more high-end outlets. You don’t find them…
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Originally published: THE WAY WE EAT; On Blueberry Hill 1 cup dry-style blueberry wine (see note) 1/4 cup red wine vinegar 2 shallots, peeled and finely chopped
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Maine shrimps, because they’re naturally so tender, should marinate only briefly, so don’t try to do this in advance. More than 30 minutes in lime juice and you risk turning them to…