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11/11/2009
A spicy paste of ginger, honey, and soy and fish sauces make the flavor of these marinated ribs explode with tangy sweetness. If you can't grill outside, use a grill pan on top of your stove. Continue...
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Source: Yum Sugar
11/04/2009
Switch up your casserole habits by using seafood instead of chicken or beef. Continue...
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Source: Lanas Cooking
11/03/2009
Sauteing chicken in coconut oil deepens the aroma to this Thai curry, which is cooked with coconut milk, fish sauce, lime, and palm sugar. If you can't find coconut oil, substitute corn or canola oil. Continue...
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Source: Life Loves the Curious
11/02/2009
Cooking fish in parchment paper serves two purposes: beautiful presentation and easy cleanup. Try this technique in this recipe, in which flounder filets steam in a luscious bath of sake and soy sauce. Continue...
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Source: No Recipes
10/29/2009
The fresh anise flavor of fennel pairs nicely with the sweetness of scallops. Here, both flavors are enhanced by taking a quick turn on the grill.
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Source: Sippity Sup
10/12/2009
The Little Fat Lamb (a branch of a global restaurant chain with locations seemingly everywhere, including California and Malaysia) serves its hot pot in straightforward fashion: customers can choose either a spicy red broth dotted with chiles or a luscious milky-white pork broth—or both, in a single pot divided in two. Continue...
10/11/2009
If it's not too chilly where you are to fire up the grill this weekend, try out this recipe. Wrap salmon and early fall vegetables in corn husks, grill, and serve. The clean presentation makes dishing out easy when you are entertaining. Continue...
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Source: Another Pint Please
10/06/2009
Anchovy fillets add a briny essence to a dish. Stir them into slow-cooked onions until they dissolve, and pair them with spinach to use as a base for a creamy quiche. Continue...
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Source: Hollow Legs
09/25/2009
Trout simply stuffed with lemon and oregano and grilled is about the freshest way you can eat any whole fish. Continue...
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Source: Another Pint Please
09/24/2009
Captain Erik Braun of Fish Hampton recently told me that proper storage would keep fresh oysters alive for months at home. Oysters live in the cupped part of the shell, so to store, he suggests keeping them in a cold part of your refrigerator where they can breathe cupped-side down. Continue...
09/16/2009
Classic New Orleans ingredients served up on French bread: it's a combination appealing to adults and children alike. Continue...
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Source: Elizabeth's Edible Experience
09/11/2009
Multi-textured lentils are the real stars of this meal while the salmon is left straightforward and unadorned. Continue...
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Source: Eat Blog Sleep
09/09/2009
This Vietnamese chicken salad with cabbage, vinegar-infused onions, and a Vietnamese fish sauce dressing is hearty without being heavy. Continue...
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Source: Wandering Chopsticks
09/02/2009
I have a pretty serious taco truck addiction, and also love eating authentic Mexican delights made from local, sustainable ingredients. Nopalito in the Lower Haight is making my dreams come true. Continue...
08/26/2009
There may be no better summer dish than ceviche. It’s fresh, flavorful, and can be made in minutes. Peru is generally recognized as the birthplace of ceviche, though Ecuadoreans might have something to say about that. Continue...
08/20/2009
A cartoon in my fish store lists lobster prices according to size. The highest per-pound price goes to the 1 1/2-pound lobsters, and the lowest to the 40-pounders. “Can you imagine a 40-pound lobster?” I asked my 'monger. “Ha!” Continue...
08/20/2009
Grab some herbs from your garden (or local market) and try this juicy Thai cucumber and pineapple salad. Continue...
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Source: Closet Cooking
08/10/2009
These retro rainbow boards keep meat, veggies and fish from cross-contamination.
Source: Crib Candy
08/06/2009
I often pry open a can of sardines to add a flavorful boost to salads, sandwiches, and even sauces, and according to the Washington Post, my choice is not only delicious but sustainable too. Continue...
08/03/2009
Hunter Lewis walks us through preparing a whole roasted fish.
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