School may be back in session, but it’s still technically summer. And summer means it’s seafood season. But your love of shellfish and salmon shouldn’t be limited to lobster rolls and poke bowls. Allow us to present to you a creamy salmon and scallop chowder that tastes just like vacation — even if you’re very much at home….
A Salsa Dance in Your Mouth
Salsa is much more than a spicy red or green sauce for swiping a chip through. Take a cue from the Latin dance that shares the same name. Salsa dancing is dazzling, spirited, and vibrant—a precise metaphor for the juicy, chunky salsa concoctions served up in a bowl. Edible salsas are a dance of ingredients…
A French Way to Make Fish Shine
Sole meunière is one of those dishes that sounds fancy, but really isn’t. This staple of the French repertoire features simple Dover sole fillets lightly dredged in flour, pan-fried, and bathed in a brown butter sauce with lemon and parsley. The bright sauce allows the delicate flavors of the fish to shine, with a result that’s…
The Secret to Making Crispy-Tender Fried Calamari Every Time
When cooked properly, fried calamari is the perfect appetizer: crisp and tender, perfect for popping into your mouth all on its own, with a spritz of lemon, or dipped into marinara sauce. On the other hand, fried calamari can easily become sad and soggy, chewy to the point of being rubbery, or — worst-case scenario…
Putting the Yum in Tom Yum: A Detailed Guide to Making Thailand’s Favorite Soup
“Thai cuisine is not fixed. You can adjust it any way,” says Ms. Ruchaneevan “Yui” Indragarunwet of Baipai Thai Cooking School in Bangkok. I attended her school to learn how to make one of my favorite Thai dishes: tom yum kung, or hot and sour soup with shrimp. It’s the national soup of Thailand, but when…
Eat ‘Em to Beat ‘Em: Lionfish Cuisine Puts an Invasive Species on the Dinner Table
Can you make a silk purse from a sow’s ear? The citizens of Destin-Fort Walton Beach, Florida, are trying. In this case, the dubious item is no part of a pig, but an invasive, rapacious Asian fish that has mushroomed along both coasts of Florida, across the Caribbean, and into the Atlantic as far south…
Gretchen’s Table: Thai-Inspired, Crispy Shrimp Lettuce Wraps
Gretchen McKay Pittsburgh Post-Gazette Spring brings with it a bounty of fresh greens, including tender baby lettuces and good-for-you crunchy carrots. For a quick and easy dish, I love to use both in Thai-inspired lettuce wraps. Packed with protein but also low in fat and calories, these wraps are perfect for seafood lovers who might…
Seafood Biz Braces for Losses of Jobs, Fish Due to Sanctions
PORTLAND, Maine—The worldwide seafood industry is steeling itself for price hikes, supply disruptions, and potential job losses as new rounds of economic sanctions on Russia make key species such as cod and crab harder to come by. The latest round of U.S. attempts to punish Russia for the invasion of Ukraine includes bans on imports…
Greek Shrimp and Orzo Salad With Cherry Tomatoes
As the weather gets warmer, you’re likely going to seek out something more light and refreshing to eat to pair with the upcoming warm months. But if you’re tired of the same ol’ salads and grilled chicken, this bright Greek shrimp and orzo salad will do the trick using fresh ingredients that are in season. This…
Saffron-Steamed Mussels
This is a wonderful and simple dish to make, as it only takes about 15 minutes for the mussels to cook. Just be sure to plan ahead and start soaking them 40 minutes before you’re ready to start. Steamed mussels allow for all sorts of different sauces and cooking liquids, changing the profile of the…
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