Category Archives: Series

Tuesday, December 22nd, 2009

The Secret Ingredient (Wasabi) Part II: Wasabi Pea-Crusted Seared Tuna

RECIPE: Wasabi Pea-Crusted Seared Tuna

Get the whole story at Serious Eats. I think it was my unhealthy college years when I first discovered the medicinal properties of seared tuna.Growing up, I used to make my mother cook my tuna steaks absolutely through, so they were … Continue reading …

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Categories: 15 Minutes, Appetizers & Hors D’Oeuvres, Eat, Fish, Individual, Main Courses, Recipes, Series, The Secret Ingredient
 
Tuesday, December 8th, 2009

The Secret Ingredient (Wasabi) Part I: Wasabi-Battered Calamari with Wasabi Mayonnaise

RECIPE: Wasabi-Battered Calamari with Wasabi Mayonnaise

  Get the whole story at Serious Eats. In my family, we have a long-standing sushi tradition. It goes something like this: I drive to the supermarket where they roll the freshest sushi to my exact specifications. I then drive … Continue reading …

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Categories: 30 Minutes, Appetizers & Hors D’Oeuvres, Cheap, Eat, Fish, For a Crowd, Main Courses, Recipes, Series, The Secret Ingredient
 
Friday, October 30th, 2009

French in a Flash: Bouillabaisse Pasta

RECIPE: Bouillabaisse Pasta

My Papiers Provence (see link to the right) posts were some of my most popular ever, and my trip to the South continues to inform almost everything I create. I started off my French in a Flash column with Chilean … Continue reading …

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Categories: 30 Minutes, Eat, Fish, French in a Flash, Main Courses, Recipes, Series, Sides, Starches
 
Tuesday, October 27th, 2009

The Secret Ingredient (Liquid Smoke) Part III: Smoky Hogfish and Pepper Escabeche

RECIPE: Smoky Hogfish and Pepper Escabeche

Get the whole story at Serious Eats. My inspiration for experimenting with liquid smoke came from a dish I had in a restaurant once, which is where I get many of my ideas for home cooking. We were traveling in … Continue reading …

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Categories: Recipes, Series, The Secret Ingredient
 
Sunday, October 18th, 2009

French in a Flash: Summer Berry Rissoles

RECIPE: Summer Berry Rissoles

If you like my Sorrel Shrimp Rissoles, then I know you’ll like the original, my Summer Berry Rissoles. Rissoler means to brown, and the way we learned rissoles in culinary school was to stuff balls of puff pastry with sweet … Continue reading …

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Categories: Desserts, Eat, French in a Flash, Fruit, Pastry, Recipes, Series, Vegetarian
 
Saturday, October 17th, 2009

French in a Flash: Sorrel Shrimp Rissoles with Artichoke Aïoli

RECIPE: Sorrel Shrimp Rissoles with Artichoke Aïoli

I know, I’ve been frying things a lot in my column lately. The squirrels who tumble around Central Park this time of year like fat ladies in fur coats inspire me to eat myself into winter. The good thing about … Continue reading …

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Categories: Appetizers & Hors D’Oeuvres, Eat, For a Crowd, French in a Flash, Recipes, Series
 
Saturday, October 17th, 2009

The Secret Ingredient (Liquid Smoke) Part II: Smoky Bison Sandwiches

RECIPE: Smoky Bison Sandwiches

Get the whole story at Serious Eats. Perhaps the most intriguing aspect of liquid smoke is how it’s made. It may seem like some magic potion corked inside a bottle, since how could smoke ever become a liquid? But in fact, … Continue reading …

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Categories: Recipes, Series, The Secret Ingredient