It’s Not Too Late

So you slept in this morning. That’s what weekends are for, isn’t it? It’s too soon for lunch, though you’re hungry now. Unfortunately, it’s too late for breakfast too, right? Nope! That’s exactly why brunch was invented, to satisfy just such a situation. Brilliant! That’s just what Food & Wine had in mind when it…

Big Chop, Big Flavor

When making salmon cakes, particularly when using only a few key ingredients, the secret is to dice the fish in a variety of sizes.   A relatively fine chop will bind the cake and will ensure the patty shape survives cooking and flipping, while broader cubes, pictured below, delight the palate with pure salmon richness:…

Unexpected

Over the years, many sources have inspired what you’ve seen on these pages.  There have been half a dozen or so different cooking magazines, as well as countless culinary websites.  Cookbooks make contributions from time to time, and every once in a while  comes something one of you suggested.  There even was an idea from…

Salmon, While Swimming

…which probably is the closest English equivalent to this dish’s original French title, Salmon à la Nage.  Actually, it makes sense.  The fish nestles among mussels and the asparagus suggests seaweed, doesn’t it? The name applies more prosaically as well.  Being a French creation, it’s not surprising a wine and butter sauce submerses everything.  The salmon swims…