Andy Ricker is an expert in Thai cuisine. He owns restaurants in Portland, Ore., and New York under the Pok Pok umbrella. In this installment of The Key 3, he shares with Lynne Rossetto Kasper his recipe for steamed fish, as well as his techniques for perfect jasmine rice and boiled eggs.
Mark Bittman says buy whole, frozen shrimp.
As an ancient denizen of the deep, octopus has long been mysterious. Handled correctly, it develops a lovely flavor.