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Issue #43[all previous issues]
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A Seattle chef reveals (and revels in) the full, glorious potential of fresh herbs.
Getting the sand out of clams.
In kitchens and smokehouses on both sides of the Sabine River, Cajun, Southern, and Texas cooking meet and nobody ever goes hungry.
The elegant, feisty Cecilia Chang survived a tumultuous past, moved to California, and helped introduce America to regional Chinese food.
The Old Dominion's winemakers are doing what Thomas Jefferson couldn't.
Removing the head and beak of an octopus.
Poultry shears do the trick.
Removing the stems of reconstituted mushrooms.
Wild Celery is sold in Asian markets as kun choi or kin tsai. Veneris uses a mild fish—such as dorade (gilt-head bream)—for this dish.
If you can't find fresh octopus, frozen octopus works perfectly well for this dish. Some cooks even prefer it, because freezing tenderizes it.