I understand that this is the third day in a row I’m eating fish. Honestly, I could eat fish most everyday of the year. Why? Because I like it…more than “like”–I adore eating fish, am passionate about it, and would swim the Atlantic for a wonderful feast of fish!
Routinely eating fish can be a costly indulgence, especially for the freshest, prime species. I rationalize this week’s purchases with the amount I saved on air-fare, by not traveling to remote destinations for spring break.
I used a thick, meaty fillet of flounder and it was exceptional. but any moist, meaty fish would work well in this recipe.
…that’s how many treats I’d need to make if I were to gift every person who helped bring this book to light a strawberry. Or chocolate truffle, if preferred. Today I’m launching THE RUBY OF THE SEA. It took an army of professionals and friends to lend perspective and authenticity to Linnea, Delphina and Ivy’s story. I most certainly looked more … Full recipe post »
Best freebie dip in town? Zingerman’s samples of bread with truffle-infused olive oil tops my list. This year, however, I’m wary of samples, quite sure I contracted last year’s hideous virus from a different, yet similar, dunk. Fearful of flu-infested double-dippers contaminating the culinary landscape, I chunked down the change to purchase the truffle-infused salt, … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...
3 Responses to Bahamas: Coconut-Lime Flounder Fillets