I believe it started in 1975, when I visited Prince Edward Island with a number of colleagues, including Craig Claiborne of the New York Times. To eat we had only lobster and wild boar. After a week of this, everyone said, "Can we have some pasta?" I set out to make two dishes, one with vegetables, one Alfredo style. But in the end I mixed it all together, vegetables with spaghetti and cream. Get the recipe for Spaghetti Primavera »
. Todd Coleman
Mock Eel Recipe
Meaty shiitake mushrooms mimic the texture of eel in this sticky-sauced stir-fry from Portland, Oregon, restaurant BTU Brasserie.