Leaving shrimp in the shell is not a lazy person’s out. You still have to clean (i.e. devein) them before you cook them. I’m sure some people would be happy not cleaning them and just pulling or wiping out the vein as you eat them, as is done in most peel-your-own places. But that skievs me out a little. And I don’t get skieved out...
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Pasta with smoked salmon was once a New York City restaurant staple. Usually angel hair pasta or thin house-made noodles were sauced with an abundance of heavy cream, thin strips of smoked salmon, cracked black pepper and grated lemon zest. Good and really, really bad versions abounded. Fewer years ago than that, I wrote a book on stovetop smoking and...
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I love these burgers and I treat them like any other burger, i.e. put them on toasted bread/rolls and top them with rings of sliced red onion, lettuce leaves and sliced tomatoes. Sometimes ketchup, sometimes mustard, sometimes equal parts mayo and harissa. Cheddar cheese, feta or Swiss are nice. So is serving the burger open-faced and topped with the...
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For worse or better, Florentine has come to mean a dish cooked with spinach. Worse are some of the gloppy dishes dubbed alla fiorentina in pseudo-Italian restaurants. Better is this elegant and old-skooly breakfast or lunch dish The cleaning of the spinach may seem a little fussy but it’s worth it. Flat leaf spinach with thin stems has enough body to stand...
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Makes 6 servings Spring hasn’t quite sprung, the grass is barely riz. But spring is definitely on the way and I’m ready. The orange pith (the white part between the orange zest and pulp) gives a slightly bitter edge to this delicious sauce that is as fresh as the asparagus itself. It makes a beautiful first course or a side dish for grilled or...
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