Fish stew is a favorite and the best thing about this one is its versatility. The first time I made this, it was so good, I burned my tongue because I couldn’t wait for it to cool. The second time, I decided to kick it up a little by adding the Old Bay seasoning and
Hot and humid summer weather dictates that I use my stove as little as possible for the shortest possible amount of time. Fresh fish is always a good choice for summer meals since it cooks so fast. Sometimes I pan-fry or bake salmon with just a sprinkling of salt and pepper, other times I like
Recently a friend at work brought me a bagful of lovely green tomatoes from his backyard garden. I went in search of some recipe ideas for my newfound treasure and came up with two. One is fried green tomatoes and the other is this soup which has become a new favorite in my “simple but
One of my favorite childhood memories is getting up at dawn and going to the renowned Fulton Fish Market with my mother to buy fish, fresh off the boats. We lived nearby so we would walk down the quiet, empty cobblestone streets near the market until we reached the bustle of fishmongers and shoppers. Mom
This is the unsung hero of my cookbook. Since the recipe consists entirely of pantry staples, it’s one I never really have to shop for and therefore often overlook. But I’m always delighted when I come across a long-forgotten can of tuna in the back of my cupboard because I know immediately that I can
Almost any kind of firm white fish will do for this recipe but I almost always make it with red snapper. Red snapper has a light, mild flavor which makes a perfect complement for the spicier sauce, which is actually the star of this dish — and for me, the capers are the best part.
My mother and grandmother taught me and my siblings how to cast a fishing rod when we were very young. While some family members still enjoy the pastime, I haven’t fished in decades. But I still enjoy slouching in a beach chair with a big straw hat on a lazy summer afternoon, drinking in the
Crab cakes are often associated with summer picnics and beach parties but I make them whenever the mood strikes. If doubling this recipe, go easy on the breadcrumbs; just add another 2 tablespoons. Any more than that and they will come out tasting more like stuffing than seafood. I pair them with a salad if
I usually buy snow crab legs frozen in 2- or 3-lbs bags to split into two meals… but I confess, I can put away 2 lbs of crab legs without batting an eye. Commonly served at all-you-can-eat buffets, they’re usually boiled before being tossed onto the steam tables. Do yourself a favor: don’t boil these
