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12/05/2005
Mt. Kisco Seafood, a retail market in Mount Kisco, New York, prepared these sole for its customers to cook at home.
Issue #84
10/20/2005
Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on.
Issue #69
10/24/2007
This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California.
Issue #51
10/04/2001
We like sea bass for this dish, but any firm white fish can be substituted.
Issue #47
10/24/2000
The chanterelle mixture may be prepared a day in advance.
Issue #36
04/02/2002
We altered this chowder recipe from the Crane Brook Restaurant & Tea Room by replacing hard-to-find smoked cod with smoked haddock.
Issue #12
04/02/2002
Chuck’s three-day theory is based on his quest for clear fish stock.
Issue #12
02/28/2007
This dish is a study in contrasts—buttery, mild fish and slightly bitter kale.
Issue #7
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
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