Of all the types of dishes I like to cook, the pasta and seafood combination is my favorite. Part of it is personal taste and preference, but I really think you can’t go wrong with shellfish and noodles. This dish in particular is super easy to make for a weeknight meal; you probably already have [...]
Shellfish stir-fried with black bean sauce is a classic Cantonese method of cooking seafood, and it’s common on many a Chinatown menu. It’s simple to prepare and full of briny, garlicy flavor. Best of all, it’s versatile. I like this dish best with clams, but you can also substitute mussels if you prefer. Ingredients: 2 [...]
Linguine con vongole is about as quintessentially Italian a dish can get, right? But with a few tweaks and the simple addition of nori seaweed, green onions, and soy sauce, this classic meal takes on a whole new dimension. It’s by no means authentically Japanese, but it’s delicious, briny, and loaded with umami flavor. Oh, [...]
There are a million versions of fried calamari and it’s ubiquitous on just about every other restaurant menu. Still, a well-made plate can be absolutely delicious, especially if the calamari remains tender. I adapted my version of this classic from a Jose Andres recipe; it was originally published in his Made In Spain cookbook as [...]
Crab cakes may be a Maryland tradition but I can’t think of a better way to enjoy them than with San Francisco Dungeness crabmeat. I’ve been making this recipe for more than ten years now – they make a perfect appetizer and are just as good in a sandwich. I usually serve these without any [...]