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Recent Reviews

Re:Steamed Mussels with Bell Peppers, Watercress, and Herbed Toasts

This is a fantastic recipe, very flavorful and pretty simple to do in a hurry. We have substituted other flavors for the dry sherry with great success: dry white wines, mirin and even some light reds work well.

Posted: 08:02 pm on June 7th 2013

Re:Broiled Salmon with a White Bean, Kale & Bacon Ragoût

This dish is on the menu around once a week in my house. The variations are endless: kidney beans for cannelini, swiss chard for kale, add some lemon zest, saute fennel prior to wilting the chard, etc. etc. I would also recommend using less stock but make sure the stock you do use is homemade: the dish is twice as good! Also, pan searing the salmon results in a better texture and flavor, you can add a bit of grape-seed oil to the bacon drippings to keep the smoke down. Finally, reserve half the crispy bacon bits for a garnish.

Posted: 05:44 pm on February 22nd 2011