I cooked these steamer clams the way I cook mussels, but I added some fresh basil to give the dish a different taste. It was a nice appetizer with crusty ciabatta bread. Ingredients: half a dozen steamer clams, rinsed 2 tbsps butter 1 cup of dry white wine a small bunch of basil leaves 1 ...
The wind was howling in New York City this week. All I wanted was something warm, thick and filling for dinner. This stems from two yellow curry recipes, one with chicken and one with fish balls because who says you can’t have it all? I visited the newly-renovated Asia Market on Mulberry at the corner ...
I could imagine Anna when she was a kid picking and sucking out the meat from these steamed crabs until her fingers turned wrinkly and raisin-like. She told me that most Cantonese grew up with the salty egg and meat patty combination but her father made it extra special by mixing it with steamed blue ...
Adapted from a delicious. Magazine recipe using caperberry Ingredients: 4 squid hoods, cleaned 1 small bottle of capers a handful of flat parsley, finely chopped 1 preserved lemon, sliced thinly red wine vinegar croutons olive oil 1. Rub the squid all over with olive oil. Heat a chargrilled pan and cook for 3 minutes per ...
I love making this mussels dish because it only takes a splash of white wine and some herbs I usually have handy anyway. Ingredients: 1 bag of mussels, about 2 pounds, beard and barnacles cleaned and scraped off 1 cup dry white wine 2 shallots, chopped 2 tbsps unsalted butter a handful of flat parsley, ...