Once upon a time, if your waiter said the fish was fresh today, that was enough. Now it has to be “line-caught” or perhaps escorted to shore by a flotilla of rowboats. The same goes for scallops. Today, the operative words for fresh scallops are “day boat” and “diver” with …
Some months ago I had a delightful dinner at Gramercy Tavern in New York that included poached lobster with turnips and daikon; duck breast with white sweet potato and sherry maple endive; a selection of farmhouse cheeses; and bittersweet chocolate mousse with hazelnut brittle for dessert. The food was paired …
The restaurant’s name is A Mano (by hand), but maybe it should be called Il Segreto (the secret). Because, as of this writing, there is no menu on the web site. Or web site. Or sign on this small corner space at 23rd and Fairmount. A Mano, which opened at …
This recipe is from my article All About Kiwifruit. Serve this with a meaty grilled fish such as swordfish, grilled poultry or roasted pork. 4 kiwifruit, peeled and cut into 3/8-inch dice 1 teaspoon minced red jalapeno or other fresh hot red pepper 1 tablespoon tequila 1 tablespoon freshly squeezed orange juice …
Few people are more synonymous with single fruit or vegetable than Frieda Caplan and kiwifruit. Before it became the culinary rage, kiwifruit was called the Chinese gooseberry. It was not a name that Madison Avenue would have devised. On top of that, the Chinese gooseberry wasn’t terribly attractive; it looked …
Longtime seafood restaurant chef Ed Brown visited the facilities of Skuna Bay and came away impressed. “I’ve been to a lot of these places and this one is pretty spectacular,” says Brown, now Senior VP at Restaurant Associates. “One of the biggest issues is the density of the fish. Skuna …