Usually beans are eaten by themselves (often with rosemary and extra virgin olive oil), or with pork and vegetables. This is a rare combination with seafood, and it provides a particularly delicate taste. The recipe is cooked in two parts.
Fiskesuppe, as it’s called in Norwegian, can be found at nearly every restaurant on the Lofoten Islands of northern Norway.
Fondues are a bit like Bloody Marys in that everyone has their own way of making one.
A lush, yet light dessert that's much better if made a day ahead.
One great thing about having fish for dinner is that it doesn’t take long at all to cook.
If you think the artichokes might be a deal breaker with the kids -- make it anyway!
Gather up lobster shells and head to the stove for a simple and luxurious lesson in stock making. The briny essence of the sea that is captured in those shells is yours with a few simple steps.
I've gotten complacent when it comes to shrimp cookery. Out of the dozens of methods possible for cooking the crustacean, I've reduced it to two, which fall along a seasonal divide.
This is absolutely one of my fallback dishes for entertaining families when I don't know how finicky the kids' palates are. My kids usually eat the grown-up version but occasionally one of them has a relapse of sorts and declares the sauce (which he loved the week prior) to be unfit for human consumption. Suddenly the simplified version of chicken breasts and rice or potatoes with no sauce is all he will touch. This is exactly the kind of flexible option that doesn't make the cook (aka you) nuts and vaguely irritated since you will make one dish, just one, that allows the blander eaters to enjoy the meal without rendering the adults bored out of their skulls.
Mustard is so simple to make, and so easily you'll wonder why you ever bought it in a jar.