From The Essential James Beard Cookbook by James Beard (2012). The quantities are flexible. A version appeared in an earlier James Beard book so we have been eating this wonderful salad since the mid-1980's. If you are shocked by so much olive oil, use less and see if you … [Read more...]
Red Fish Stew
Life with a pescatarian means a steady search for ways to cook fish. Fortunately some other family members catch fish but don't eat them, so our freezer is often full of freshly-caught fish. This recipe is adapted from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee … [Read more...]
Spicy Shrimp Salad with Mint
Mark Bittman's recipe first appeared in the New York Times in 1998. He updated it in 2011 to reflect a lighter approach and that is the version here, adapted a bit. Either way, it is terrific. I also enjoy this salad with mango and avocado. 2/3 pounds shrimp in the … [Read more...]
Fish Plaki
My favorite dish at Pyewacket, a Chapel Hill restaurant of years gone by, was called Plaki. The sauce of olive oil, white wine, and caramelized onions was addictive, not to mention the white fish that wasn't fishy at all. I later learned that "plaki" is a Greek description for … [Read more...]
Salmon with Anchovy-Garlic Butter
This incredible recipe quickly assumed the crown as our absolute favorite way to cook salmon. It was moving week and we had 8 slices of salmon fillets in the freezer. We knew that freezer had to be cleaned out before moving, one way or another. So we decided to cook all the … [Read more...]
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