Barton’s Sauce for Oysters
Barton Seaver
I don’t think that Maine oysters need any adornment. But who am I to tell you how to eat them? If you ask me, we
I don’t think that Maine oysters need any adornment. But who am I to tell you how to eat them? If you ask me, we
Recipe by Shef Mimi & Krista Cole of Sur Lie, Gather, and Catface Cafe
Recipe by Shef Mimi & Krista Cole of Sur Lie, Gather, and Catface Cafe
Embark on a gastronomic journey with Chef Evan’s Chawanmushi, a dish that encapsulates the essence of the sea and the art of preservation. This Japanese
Offering a twist on a traditional mignonette adds extra flair to your raw bar
The umami comes at you from all angles with this combination. Leftover sauce will keep in the refrigerator for up to 3 weeks.
This slaw brightens up plate of dumplings while the Vietnamese-style dressing pairs well with the flavors commonly found in Asian pork-filled dumplings.
This recipe turns a bag of frozen dumplings into a cocktail party treat.
This soup can be served hot or cool and makes a delicious snack or light meal. Use frozen peas to lower the broth’s temperature and
Smelt bones—spine and pin bones—are small enough to be eaten. In fact, many eaters believe the crunch is part of the charm. But if you
To make this a delicious dinner, add some pan-seared salmon or some slices of pork tenderloin. This recipe makes more sea-salted spiced walnuts than are
While the happy colors of red peppers and yellow tomatoes pop against the white of the feta, this dish allows for endless variation. Try fennel
Rouille is magic sauce and can be drizzled into the broth, used as a dipping sauce, or spread on a baguette. If you aren’t feeling
