Whenever I peruse the fish counter, I am immediately transported back to the day I found myself standing in the middle of a small fishing boat that was vigorously bobbing up and down on the waters of ...
Salmon? Yawn. Cod? Snooze-fest. If you’re sick of the same old seafood, it’s time to give halibut a whirl. Not only is it an excellent source of protein and omega-3s, but it’s extremely versatile in ...
Butter Poached Alaskan Halibut, Glazed Purple, Yellow, & Orange Carrots, & Citrus Basil Salad (yield 4 servings): Halibut: -1lb. Alaskan Halibut -2 T. Butter -pinch of salt and pepperGlazed Carrots: ...
“Food is our common ground, a universal experience,” wrote James Beard, but with all the political posturing and finger-pointing these final weeks on the campaign trail, it’s difficult to imagine the ...
On a mandoline, flat cut the celery and carrots into shoestrings. Cut leeks by hand on the diagonal. In a small bowl, whisk lemon juice, olive oil, shallots, capers, and parsley. Add lemon zest and ...
At the market the other day, I was drawn to glistening, pearly white filets of Alaskan halibut filling two rows of the fish case. I bought a little more than 2 pounds of fish, plenty for dinner and ...
While in Anchorage, Alaska, last week, I tasted several seafood bisques in the most renowned restaurants (especially the Seven Glaciers restaurant at the Alyeska ski resort), which inspired me to ...
In this week’s Chef and Tell interview, Mark Monette, the executive chef/partner of the Flagstaff House, sounds off on sharing kitchen space with Thomas Keller, turning fifty and doing double duty at ...
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