A classic American egg salad that reminds me of Deviled Eggs. Recipe inspired by She Wears Many Hats blog's Egg Salad. If you add the optional tuna, the egg salad is surprisingly good. 6 hard-boiled eggs, peeled(1 5-ounce can good tuna fish in olive oil or water, … [Read more...]
Baked Fish With Potatoes, Peppers and Olives
Recipe adapted from Florence Fabricant, New York Times. Makes about 6 servings. This beautiful and amazingly delicious dish, cooked with our sentimental favorite bluefish, was Valentine's Dinner in 2019. We've increased the amount of marinade and potatoes and turned up the … [Read more...]
Coconut Shrimp
Most coconut shrimp recipes accurately point out that deep-frying the shrimp achieves the very best crispy taste treat. But this recipe is delicious, too. It's adapted from a recipe found on a bag of frozen shrimp from Publix. The first time we made this recipe, we used … [Read more...]
Tuna and White Bean Salad
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...]
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