The Sydney Fish Market’s 36-Hour Seafood Marathon begins bright and early and continues until Christmas Eve. It’s the most wonderful time of the year—when Sydneysiders are able to buy fresh prawns, clams, and lobsters in the dead of night. The Sydney Fish Market’s annual 36-Hour Seafood Marathon will begin at 5 a.m. on Thursday, and…
Scallops In Champagne Cream Sauce
Fresh and frozen scallops are widely available and are a delightful indulgence, truly a treat. Look for dry-packed scallops, which are packed without extra liquid or chemical treatment. Make sure the scallops are at room temperature and pat them dry before adding them to the pan. I calculate four or five sea scallops per person…
Sesame-Ginger Salmon With a Double-Duty Sauce
This quick sesame-ginger salmon recipe uses the sauce for both glazing the salmon and tossing with the broccoli. Serve over rice noodles or brown rice tossed with sesame oil and scallions. Ginger-Roasted Salmon and Broccoli Active Time: 25 minutes Total Time: 25 minutes Serves 4 1 1/2 tablespoons toasted dark sesame oil 1 1/2 tablespoons…
Shrimp Pasta With a Special Ingredient
Shrimp is the most popular seafood in the United States. These slightly sweet, mild-flavored crustaceans are full of interesting science. Take a deep dive into these fascinating facts. They Change Color When They Cook Most raw shrimp are a gray-black color. But when you cook them, they turn pink. Why the color change? Shrimp contain…
Extra Crispy Bacon-Wrapped Shrimp Are an Irresistible Appetizer
Some appetizers seem to disappear more quickly than others. Take bacon-wrapped shrimp, for example: If they’re on the table, it’s almost guaranteed that they’ll be the first to go. They’re just irresistible. Play around with the seasonings and dipping sauces for some variation. And, of course, you can’t go wrong with just dipping in clarified…
Easy, Elegant Brown Butter Pasta Is Ready in 30 Minutes
One of my favorite ways to treat myself comes in the form of thisAn Easy, Elegant Dinner to Impress. It’s low-effort and the end result is an elegant dinner I would be proud to serve any guest. Making it is all about building flavor as you go. While the pasta cooks, you’ll sauté the aromatics…
Easy Entertaining: A Dinner in the Garden for Summer’s Last Hurrah
Holding onto the last days of summer, even as I look forward to fall, I am planning a dinner in the garden under the stars. I love the idea of throwing one last outdoor bash as we step into cooler fall nights. Using only candlelight to light our dinner is my ode to the end…
Clams in Saffron–White Wine Sauce With Garlic Bread
There is something festive and celebratory about a pot of clams. To me, it is always a treat, evoking summer memories of blissful coastal feasts, languid lunches, and good times. It must be the fact that we need to eat them with our fingers, and mopping up the juices with bread is actually encouraged. Based…
Shrimp and Herb Fritters
A fabulous way to use lots of herbs and feed lots of people, these fritters are bound by breadcrumbs and eggs into dollar pancake-sized bites, delicious served as a tapa. They can be made with any combination of soft herbs that you like—cilantro, flat-leaf parsley, tarragon—as long as the ratios stay the same. Add different…
Moules Marinières: Fast Food, the French Way
The French have long had a love affair with mussels. According to local lore, they have a shipwrecked Irishman to thank for that. In 1235, as the story goes, Patrick Walton was shipwrecked in Aiguillon Bay, off the Atlantic coast of Vendée, France. Starving, he stuck two wooden poles in the water and attached a…
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