During the summer, whether I’m enjoying the dry heat in California or stepping out into a moist blanket in Boston, I always crave one dish: gỏi cuốn, fresh spring rolls made of pork, shrimp, fresh herbs, crunchy vegetables, and vermicelli, all wrapped up in bánh tráng, or rice paper.
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Daab chingri—or literally, shrimp cooked in coconut—is a celebration of Bengali cuisine. Made with ingredients quintessential to coastal Bangladesh and eastern India, this dish is dubiously simple to make.
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One of the simplest Vietnamese noodles with a full-flavored pork and crab stock.
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This is a mongrel recipe, combining my favorite flavors from Italian cioppino, Spanish Zarzuela, and French bouillabaisse. It gets a smoky kick from fire-roasted tomatoes and Spanish Pimenton, plus some heartiness from added chorizo. This ain't a cheap dish. Nor is it simple. While it's a one-pot dish, it does take a lot of staging to make sure everything is cooked properly. Your guests will thoroughly enjoy it, and the tired cook will be quite satisfied.
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This is another one of those ideas that I have been toying with for awhile, and when I saw seafood pasta week realized it was time to shut up or put up.
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Crazily crunchy, wham-bam spiced, fried shrimp, tucked into a crusty-outside-soft-inside French roll with shredded iceberg, heat-jolted slices of fresh tomato and a generous slathering of homemade tartar sauce with a devil of a fever. Oh baby!
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You could easily substitute any bite-sized pieces of lean protein for the shrimp (cubes of halibut, chicken breast, pork tenderloin, tofu— you name it!). You can also serve the mixture over soft polenta if you’re avoiding gluten for any reason.
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This flavour-packed fancy fish supper is made with a rather generous amount of butter!
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