This week, we’re spotlighting recipes from Oysters: Recipes that Bring Home a Taste of the Sea by Cynthia Nims (Sasquatch Books), a Seattle-based cookbook author. Try making the recipe at home and let us know what you think!
Whole Foods now sells the most environmentally friendly farmed salmon. The Norwegian-farmed fish earned a Good Alternative rating from the Monterey Bay Aquarium.
Your New Year’s resolution is to eat more fish, but which ones? Making sense of the web of fraudulent labeling, environmental concerns, and the ever-changing status of various fisheries is enough to scare anyone away from the seafood counter. The solution: Look for local, regional, and abundant species; fish whose careful farming actually helps the environment; and nonnative predators that threaten smaller fish populations.
This week, we’re spotlighting recipes from Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen by Emeril Lagasse (Oxmoor House/Time Inc. Books), the celebrity chef and TV personality. Try making the recipes at home and let us know what you think! Photograph by Iain Bagwell for Oxmoor House/Time Inc.
Photograph by David Loftus By Kelis Fried Lobster Tails with Garlic Aïoli Tartar Sauce Serves 4 The first time I ever had deep-fried lobster tails was at a really nice restaurant in Georgia. I’m more of a crustacean person than a fish person myself, so when I saw fried lobster tails on the menu, it seemed like the obvious choice. You will need four wooden skewers for deep-frying the lobster tails. Canola or vegetable oil for deep-frying—lots! 1 ½ cups all-purpose flour 2 teaspoons kosher salt ½ teaspoon black pepper ½ cup cornmeal 1 teaspoon kosher salt 4 lobster tails 2 large eggs, lightly beaten 1 recipe Garlic Aïoli-Tartar Sauce (see below) Fill a large saucepan with oil and heat the oil over medium-high heat until it reaches 350°F. On the counter, create a bed of paper towels.
Erika Council ofSouthern Soufflé channels the best New Orleanian chefs in a classic seafood po’ boy stuffed with cornmeal-encrusted oysters and shrimp.
It may seem a little intimidating to try at first, but with some tips from a native, you too can pick crabs like the best. All you need is a knife, a mallet, steamed blue crab, and a willingness to get dirty.
Below, Brooke Conroy Bass of Chocolate & Marrow shares a simple recipe for cheesy shrimp and grits spiked with sweet corn, a dish that snaps her right back to her Southern childhood.
We get the details on one luxurious, over-the-top, super-expensive dish to find out how it was dreamed up, what’s in it, and whether it might just be worth it.
Chef Anne Quatrano once had a job opening scallops. It was by no means her most profitable or successful job. But the scallops were exceptional—and she still purchases hers from that same fishing company. This appetizer is a great way to show them off.
The oysters we eat, whether they hail from the marshlands of Virginia or the glacial waters of Washington State, are called “true oysters.” Pearls are very rarely found in true oysters, but it does happen. Are they actually worth a thing? And how do they come into being?
There are some things that we’re happy to embrace in their leftover form — that we may, in fact, intentionally make in large batches and revisit all week. Seafood is a different story.
Sure, you’ve had linguine with clams before—no doubt at a charming Italian bistro with red-checked tablecloths and tea lights in miniature glass cups. But we’re willing to bet you’ve never had linguine with clams like this.