Fish
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Smoked Haddock - 6 Nov 2011
British breakfasters miss their kedgeree, a staple of the groaning British Raj breakfast sideboard that these days makes a great lunch or supper dish, especially when the cold days draw in. But where to get the key ingredient for this and the delicious Omelette Arnold Bennett, smoked haddock? Don't despair, there's a good internet source. read more...
José Andrés cooks paella on a barbecue - 8 Aug 2011
José Andrés makes paella on his barbecue grill. Okay, so he's a multi-restaurant owner and chef. But he thinks you can do it too. Here is a front row seat at his home-based demonstration. read more...
Hearty Crab Bisque - 4 May 2011
This is the kind of dish that's perfect for al fresco parties. It's a soup/stew dish from Alcione Vinet, owner-chef of Park Cafe most of which can be prepared ahead of time. Mop up its juices with a crusty loaf of bread and serve a salad on the side. read more...
Fished-to-order wild Alaska salmon - 21 Apr 2011
I've no idea what his fish is like, but I love wild salmon fisherman Traveler Terpening's story, starting with his name. And anyone who can increase and improve fresh fish supplies in Washington is worth telling you about, in my view.
Traveler and his wife Nicole Ziegler lived until recently in Alaska where Traveler was born. They've moved to DC, but will still spend their summers at their remote fishing camp, catching and flash-freezing wild chinook and sockeye salmons for sale to Washington enthusiasts. read more...
Halibut with Fanny Bay Oysters, Sauternes and Blood Orange Reduction - 3 Dec 2010
The secret of this recipe from Yannick Cam, owner-chef now of Bistro Provence in Bethesda. This recipe comes from his time as owner-chef of Le Paradou. It's a festive dish for this time of year, its secret in balancing the tartness of the citrus fruits against the unctuousness of the Sauternes and the butter in the sauce, and of course serving it with fish of prime freshness. read more...
Lobster bisque - 23 Nov 2010
Jamie Leeds' recipe for Lobster bisque is worth breaking the bank for. A celebration deserves a fine dish. You can easily feed eight and if you follow with a good salad and well-chosen cheese, it's all you'll need for a feast. read more...
Tuna ventresca - 17 Jun 2010
Tuna ventresca is the Ferrari of canned tuna to the jalopy of regular canned tuna. Good tuna is a useful summer stand by. Build a Salade Nicoise around it or team it with a can of drained cannellini beans, slices of red onion and a good glug of olive oil with a grind of black pepper for a summery meal. read more...
Chesapeake crabs - a shell shucked summer - 17 Jun 2010
The 2,300 square miles of the Chesapeake Bay make an exceptional breeding ground for fish and crabs. The purity of the bay is threatened by run off from fertilizers and industrial pollution. But it still supports some wonderful crabs. Mind you, when I was backpacking through Vietnam, I passed a fish processing plant called The Chesapeake Bay Crab Company. So who knows where the crabs you shuck this summer are coming from... read more...
Fish: New Orleans-style Barbecue Shrimp - 28 Apr 2010
This is a dish to impress from Jeff Tunks, owner-chef of Acadiana that's not hard to prepare, and a good deal can be done ahead of time. read more...
Grilled Mediterranean Sardines with Lemon and Olive Persillade - 28 Apr 2010
Now we're moving into grilling season, try this recipe from BlackSalt. Serve them with crusty fresh bread warm from the oven. (The persillade is delicious over broiled chicken or lamb, too.) read more...
The Fishery - one of my favorites - 28 Apr 2010
It's hard to find a fishmonger in Washington DC where you can see the fish whole before it's filleted. It's a common practice in Europe where housewives gauge freshness by demanding to press the flesh, check the gills and look at the eyes of their approaching dinner before they decide to buy. So your best bet for assuring freshness is to buy fish from a source where the eating of fish is key to the culture. This is why I like The Fishery, a Korean-owned market. read more...
Anchovies - 15 Apr 2010
One of the most unpopular fishes, anchovies are the culinary equivalent of the Wonderbra. They add body to any dish and most opponents don't even know they're there if they can't see them. read more...
Fish: Roasted Cod with Sauteed and Braised Sunchokes - 8 Apr 2010
Christophe Marque, chef of Cafe du Parc's recipe doesn't have to be limited to the winter season when sunchokes are in the markets. Substitute young potatoes for these gnarled roots and the recipe extends through the year. read more...
Fagri - 25 Mar 2010
At Kellari, Chef Antony Acinapura treats this Mediterranean pink snapper to a simple grilling, serving the fish with an oil and lemon emulsion. read more...
Fish: Wild Chesapeake Rockfish with Lemongrass Broth and Shiitake Mushrooms - 11 Nov 2009
You don't need to be a master chef to make this elegant dish from Rob Klink, chef of Oceanaire Seafood Room. The broth can be finished ahead of time, and with a final 10 minutes to saute the fish and mushrooms, it can star at any dinner party without driving the cook into a frenzy. read more...
Fish: Sautéed Shrimp with Cannellini Beans - 4 Nov 2009
Shrimp and cannellini beans make a surprising and successful combination in this quickly cooked recipe from Savino Recine, owner-chef of Primi Piatti, a man who believes in providing richness in taste without resorting to unhealthy dairy products. read more...
Fish: Quesadilla de Camaron (Shrimp Quesadillas) - 14 Oct 2009
You could make the different elements of Joe Raffa, chef of Oyamel's easily-prepared recipe ahead of time and only toast the tortillas at the last minute. It would turn it into a dish you could serve at a large party. read more...
Fish - fresh or not so fresh? - 14 Oct 2009
Once upon a time, fishmongers would cut fish to order from whole fish, so the customer could be sure, by the clarity of its eyes, the firmness of flesh and the color of its gills, of the freshness of the fish. Not any longer. Now that it's generally sold ready-filletted, you've only your nose to rely on. Use it. read more...
Calamari with Spiced Mediterranean Sauce - 16 Sep 2009
This recipe from Chef Bo Palker of Vinifera Wine Bar & Bistro makes a starter or main course that's easy to execute and popular year round. You'll always find squid in Oriental markets that sell fish. read more...
Fish:Sea Urchin Linguine - 19 Aug 2009
This recipe from Enzo Febbraro at D'Acqua Restaurant takes a certain amount of dedication: first find your sea urchin. Don't worry, though - you can order it on line. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
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