I'm no stranger to clams. I'm no stranger to the whole bivalve genus. I think that we've cooked mussels more than any other dish for this website, even going so far as titling a post " Because You Can Throw Just About Anything In the Pot with Mussels and It Will Taste Glorious ." Clams are cooked much the same way: you make a simple broth with herbs and usually a little butter...
I've been attempting to eat more fish this year. In fact, it's something of a resolution for me. Whether I did it to be healthier, get fitter, or simply have a more varied diet, I instantly dreamt of grilled salmon, roasted whole red snappers, halibut tacos, and other feasts of fresh, flaky fish that would pump me full of omega 3 and immune me from any possible disease. What I wasn't thi...
I've been reading Thomas Keller's two cookbooks lately, one for each of his Napa Valley restaurants--Bouchon and The French Laundry--and I've doing a lot of drooling. First off, they are probably the most gorgeous cookbooks I've ever seen, physically. From the text design to the layout, paper quality, printing colors, it's all overwhelming. Then, of course, there is the matter of Keller's r...