Main Course (287)
Soups & Stews (60)
Side Dish (43)
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
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...
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...
Does Not Apply
Source: Another Pint Please
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...
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...
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...
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...
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...
Hunter Lewis walks us through preparing a whole roasted fish.