If I had used more tomato, achiote and cilantro, this would have beenÂ arroz marinero.Â If I had used bacon or tasso instead of olive oil, it would have been Creole rice. If I had added saffron and chicken or sausage, the dish would have veered closer to paella. As it was, I had some very good […]
Â Photo by Judith Hausman This seafood spread is a snap. My food souvenir from a week on a New England island was a couple of filets of smoked, local mackerel, purchased as we waited for the ferry to return us to reality. I usually bring home a precious piece of the iconic bluefish, with […]
Â Photo by Judith Hausman Kabobs are simple and fun to make. Grilled seafood is light and easy in the summer. Iâ€™m lucky enough to have reliable access to relatively local fish where I live, from Long Island, N.Y., and the nearby Connecticut shore, as well as greater New England. Skewering with seasonal vegetables is […]
Our culinary travel, or food tourism, brings us face-to-face with chefs, farmers, brewers and fishmongers, offering a unique opportunity to taste a new dish, learn a new technique from a chef or cultivate a more discerning palate.
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