Key West Kitchen Recipes
A Dreamy Mediterranean Seafood Salad
I’m a big fan of the New York Times Dining section that comes out every Wednesday. It’s a great mix of restaurant reviews, food trends and excellent cooking ideas from a stable of talented writers. One of them is David Tanis, a cookbook veteran and Chez Panisse alumnus, who is known for his simple, rustic recipes.
The Salmon are Running! Two Ways to Prepare Wild-Caught Sockeye
For a brief shining moment each summer, fresh wild-caught sockeye salmon, plucked right out of a cold Alaskan stream, start to appear at fish counters across the country, even on our southernmost island. So every year, for a couple of weeks in early July, I briefly put aside our delicious local fish and binge for a few days on this special treat.
Hoppin’ John from Charleston’s Husk
I recently traveled to Charleston, South Carolina and made a stop at Husk, Sean Brock’s oft-written about restaurant that champions southern ingredients and traditional dishes. I just came across a posting on Tasting Table for Hoppin’ John from Husk’s chef de cuisine, Travis Grimes.