Whenever I travel somewhere, I like to geek out on its food and then, immediately upon returning home, try to relive some of those flavors in my own kitchen, while they’re fresh in my memory. O...
https://noteatingoutinny.com/2020/03/16/salmon-poke-with-chayote-on-cassava-chips/
I have long wanted to make gefilte fish from scratch. This is not a refrain I have heard too many people repeat. Something else I have not heard too often (or ever?) is, “I really want to eat...
https://noteatingoutinny.com/2019/12/23/gefilte-fish-and-beet-horseradish-chrein/
You don’t have to reinvent the wheel for a meal. Especially not in the summer, when it’s often hot and humid enough to make the stove a scary place. I seem to wind up with so many heads of le...
https://noteatingoutinny.com/2018/08/02/caesar-salad-with-seared-scallops/
Growing up, pretty much any time I ate fish it was prepared in one of two ways: steamed whole, then drenched with julienned ginger, scallions and soy sauce. Or, pan-fried whole, then drenched wit...
https://noteatingoutinny.com/2018/02/16/steamed-whole-fish-with-spicy-black-bean-sauce/
Let’s start off a year of fewer regrets. It’s 2018, a good time to start getting things done! It’s about time to do things that have long been neglected and put off, like a laundry list of...
https://noteatingoutinny.com/2018/01/12/new-england-clam-chowder/
It’s the season of no recipes needed. In winter, we might pore over splatter-pocked cookbooks, braising a stew or simmering a ragu just the right way. In the summer, things get a lot more loose...
https://noteatingoutinny.com/2017/08/24/fried-shrimp-with-corn-tomatoes-and-okra/
Over the winter, I had fun making long-simmered pots of chicken paprika and goulash, Eastern European dishes that pull at my childhood memories. You see, my next-door neighbors growing up, an el...
https://noteatingoutinny.com/2017/07/27/mussels-with-zucchini-and-paprika/
Happy Fat Tuesday. I’m feeling the extra weight from last weekend’s pre-Mardi Gras dinner party with friends. Any holiday is an occasion to celebrate with food. But when it’s Creole or Caju...
https://noteatingoutinny.com/2017/02/28/gumbo-with-chicken-shrimp-squid/
So, it’s my birthday this week. I’ve officially passed the threshold of being in one’s “early” thirties—but so what, right? There is infinite time to live and learn, make and do thin...
https://noteatingoutinny.com/2016/12/02/octopus-with-shaved-fennel-and-orange/
Breaded, frozen fish sticks were a fairly staple kids’ food in my time. (Are they still now?) Bland and inoffensive logs of cod, the ads for them always promised they’d be crispy, with an unl...
https://noteatingoutinny.com/2016/05/24/breaded-fish-milanese-with-flowering-kale/