Salt-roast a fish and keep all the pristine flavor and juiciness. The surface is a tad salty, but nearly all the meat is perfect. Testimonials for this technique go back to ancient Rome.
Garnish each bowl with a shrimp, a drizzle of Pernod if desired, and a piece of fennel frond.
"My mother taught me that food was fuel," says writer Elissa Altman. "That food was dangerous. That food was the enemy." As Altman's mother grows older, Altman is finding it difficult to get her to eat.
“A four-dimensional bottle that stores your wine in outer space somewhere?” Ray Isle
“A four-dimensional bottle that stores your wine in outer space somewhere?”