One of my favorite ways to cook squid. Slow and long. The flavors are just unbelievable. Mix in some pasta of your choice or eat with a big loaf of bread. I like to mix in a little black olives and red pepper flakes for a more Sicilian style dish.
Read MoreYou can get really wonky about making sushi rice. This recipe is a good start.
Read MoreGreat technique instruction once again from Helen Rennie. Simple and professional.
Read MoreFor the adventurous. Yeah, that means you. This recipe produces an amazingly tasty dish that can eating right away hot or chilled and eaten the next day cold. Wow.
Read MoreTerrific simple recipe that is great for yellowtail snapper or even for salmon. Very fresh, summery dish.
Read MoreThis wild species of salmon from Alaska is only fished a few months of the year. This nice recipe lends itself well to outdoor cooking. Have fun with it!
Read MoreSlow cooking the little fellas (they are actually mostly females) is the key for the home cook to prevent the popping and splattering that can cause burns. You can end the recipe before he cuts them up if you are not doing pasta. Or do the pasta. You won't regret it.
Read MoreOk, well, you can't get easier and better than this!!
Read MoreA flavorful way of making a healthy and delicious meal. Yummy!!
Read MoreThis recipe is so old school and so regional. What better than to have someone from the area showing us how to do it. By the way, you could stuff shrimp, mushrooms and clams with the filling if you wanted to. Just saying...
Read MoreWhy does chicken have all the fun? Try this recipe, it's a winner...
Read MoreA great way to cook sword in a traditional Sicilian style. Feel free to improvise and add other things to it such as serving it over pasta. You won't be disappointed here.
Read MoreI know. i know. What does that have to do with seafood? Sides, silly. Plus featuring Soom Foods Tahini from our favorite Philly sisters.
Read MoreHelen Rennie is one of my favorite youtubers for simplifying the instruction of culinary technique. Here is an example of how to properly sear skin on fillets such as snapper, bass, tilefish, etc.
Read MoreClassic recipes are always really good because, well, they are classic.
Read MoreTrout Meuniere means 'the miller's way' in French. Mills were often by rivers where its energy could be used to turn the large stone grinders to make flour. The trout swam in these same rivers. Dusting flour on the trout before sauteing brings together these two elements. Classic dish and classic recipe.
Read MoreKeeping it simple is the key to tasting the freshness of sushi grade tuna. No crazy add ins. Just really good.
Read MoreA deconstructed version of an unagi sushi roll. So much easier to make and open to so many additions from your end so have fun with it.
Read MoreA great way to start off making sushi. Eel is super easy to use. And delish, too!!!
Read MoreJaymie from Craftwork Home in Kensington showing you how to use it...
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