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“Supreme tuna belly is the lowest section of the tuna belly (toro) and is highest in fat content. It is rich with omega…
After the past week or so, I must say that I’m becoming a little concerned about the other gourmaniac. I mean, yesterday, I…
It’s the story of my life: as soon as I get into something, develop an ability for something, buy or acquire something, that…
As I’m sure we’ve already mentioned, unless you plan to make your own pasta, Fratelli Setaro makes the best commercially available product. Among…
Spring has been thrown onto the back burner here on the east end of Long Island. It’s drizzly and snowy, and it looks…
Prior to cooking and eating razor clams* (Ensis directus), or mussels (Mytilus edulis), I always indulge my mollusks in a pre-cooking treat: for…
Shellfish Soup (or Brodetto di Crostacei) The great chef and seafood maestro Dave Pasternack, of Esca and Eataly, inspired me to make a…
Cocktail guests coming over unexpectedly? Not a problem, when you have some salmon-horseradish mousse in the refrigerator. This quick and easy palate pleasing…
While leafing through a recent Food & Wine issue, a seared tuna steak recipe caught my attention with its citrusy soy sauce, so…
I know what I forgot to talk about in yesterday’s post; the six 1.5 lb lobsters I got in Chinatown the week before…