From Mark Bittman, then of The New York Times. Sardines are much more delicious than you might think. A satisfying and comforting dinner for times when you want some pasta and don't want to fuss. ¼ cup extra virgin olive oil ½ cup bread crumbs, ideally made from stale bread 1 … [Read more...]
Crab Cakes
We became connoisseurs of crab cakes on the Eastern Shore of Virginia, where the art of crab picking is still practiced. Of the many recipes we have tried, Ruth Reichl's version from her second volume of autobiography, Comfort Me with Apples, is our favorite. I can tell you … [Read more...]
Butter-Braised Oysters on Greens
Gourmet, February 2000, described this dish as "ideal winter comfort food". We have found it ideal, indeed heavenly, in all seasons. This recipe is our first choice when we score a jar of shucked oysters. Gourmet claimed that the recipe serves 4, but the two of us never have any … [Read more...]
Shrimp Boiled in Beer
From The New York Times Cook Book by Craig Claiborne (1961). We started boiling shrimp in beer in the 1970's and now we need only the promise of at least one extra family member for dinner to find some excellent wild North American shrimp (not easy nowadays). … [Read more...]
Shrimp Fra Diavolo
Adapted from Cooks Illustrated, November & December 2001. One of our favorite dinners. On the rare occasions we entertain anyone who is not family, we serve Shrimp Fra Diavolo--what is known around here as "the one with the fire," though the Italian translation is "Brother … [Read more...]
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