This is a variation of the classic Greek dish Garides Santorini (Baked Shrimp and Feta Santorini style) , adapted for Richard, a pescetarian who does not like celery. The adaptations were to replace the celery with chopped onion, and to make a shrimp-shell broth to replace the chicken broth. This trick of making a broth Read More …
This is a Mexican classic, traditionally made with red snapper, which is easy to get on the Gulf of Mexico. In Richmond, it is not as common, so I used cod loins, which turned out well. This is one of those dishes which can be as spicy or mild as you like. I used about Read More …
When we lived in Japan, fresh clams were easily available, and this was one of my favorite dishes, served with a good crusty bread, salad, and white wine. In the US, fresh clams are harder to get, but our local Wegmans sells good quality clams in 50 count bags. In Portugal these are cooked in Read More …
Gyoza are Japanese pork and cabbage dumplings which are cooked through a combination of pan frying and steaming, very much like Chinese potstickers. This version is an adaptation of a recipe in Japanese Soul Cooking by Tadashi Ono and Harris Salat. Garlic chives are thicker than standard chives and are available at Asian grocery stores, Read More …
This very easy dish is one of our Thai favorites, which we have made many times over the years. For people concerned about such matters, it is notable that this dish has no oil in the dressing and almost no carbohydrates. This is a dish in which everything is really to taste, so what I Read More …