As with so many traditional dishes there are disputes over the origin of the Scotch egg, with claims ranging from India to Yorkshire, even the grand department store Fortnum & Mason in London. In 2019 I was lucky enough to cook at a Fortnum & Mason event, and naturally one of the canapés was a …
This quintessential Baltimore crab cake recipe comes courtesy of chef Andrew Zimmern. With minimal filler ingredients, these shine with pure crab flavor. Ingredients 1/2 cup mayonnaise 1 large egg, beaten 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1/2 teaspoon hot sauce 1 pound jumbo lump crabmeat, picked over 20 saltine crackers, finely crushed 1/4 …
In this recipe for Pescado con Sofrito, chef Katie Button uses an aromatic, slow-cooked sofrito to add vibrant flavors to an otherwise quick dinner of white wine-poached white fish fillets. Button often makes her sofrito – one of the foundations of Spanish cuisine – in advance, simmering tomatoes, onion, and garlic until they are thick, …
Spot prawns are incredibly sweet, with plump, tender tails reminiscent of lobster. Be sure to remove the prawns from the pan before finishing the sauce to keep them from overcooking. Ingredients 1/8 teaspoon saffron threads 2 tablespoons hot water Kosher salt 1 pound fresh asparagus, cut into 4-inch spears 1 pound uncooked spaghetti 1/4 cup …
A vinaigrette bolstered with chopped olives, toasted walnuts, and fresh parsley is a bold finishing touch for roasted salmon basted with smoked paprika and lemon. The combination of basting and slow roasting yields incredibly tender salmon; the walnut-olive vinaigrette adds a briny, buttery crunch. Source skinless salmon for a prettier presentation. To coax the most …
