Fish

Spicy Tuna Salad

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Spicy Tuna Salad

Boston Globe, July 29, 2009 Photo by Debra Samuels Think spicy tuna and a sushi bar comes to mind. But there are other ways to meld rich fish and hot condiments. One is this composed canned tuna salad, made with the same spicy sauce used in those popular sushi rolls. You can make the same dish …

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Maharashtra fish curry

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Maharashtra fish curry

Boston Globe, February 25, 2009 In this fish curry from the Maharashtra region in western India, you get both delicate and piquant in one dish. Coconut milk makes the sauce creamy but you get plenty of heat and flavor with a balanced blend of spices. Most Indian cooks toast and grind whole spices – some do …

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Pressed Salmon Sushi

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Pressed Salmon Sushi

These sushi pieces are served on a platter sprinkled with scallions, with soy sauce. To dip the pieces, turn them salmon side down; if you dip the rice end first, the pieces fall apart. Ingredients: Rice (about 30 bite-size pieces) 2 1/2 cups short-grain white rice 2 3/4 cups water 5 tablespoons rice wine vinegar …

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What’s a Sox game without dried squid and beer?

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What’s a Sox game without dried squid and beer?

TOKYO – Peanuts! Popcorn! Squid jerky, anyone? The Boston Red Sox play their season opener nine days from now at the Tokyo Dome, once home field to their relief pitcher Hideki Okajima, a former member of the Yomiuri Giants. And instead of those sausage and onion subs on Yawkey Way, fans will be munching dried …

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Salmon Mousse with Sour Cream Dill Sauce

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Boston Globe, May 16, 2007 If you’re hosting a crowd for a graduation party or wedding shower, you might want to turn the oven off and keep things light. Stash away the stew and lasagna recipes for fall — it will be here soon enough. A flavorful fresh salmon mousse makes an elegant addition to …

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Getting schooled in Korean cuisine

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CONCORD — Spatula in hand, prep cook Domingos Netos is frying dozens of sunny-side up eggs on the griddle in the open kitchen of Concord Academy’s cafeteria. Hundreds more eggs are ready on commercial-size baking sheets. But this isn’t breakfast. The eggs will top the Korean seasoned rice dish bibimbap. Dozens of bowls of this …

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Sharing the pleasures of real sushi

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Hiroko Shimbo has been teaching Japanese cooking in her native Tokyo, New York, Spain, and England for 15 years, which has given her new opportunities in the restaurant industry as Americans become ever more captivated with the food of her culture. She was the culinary consultant for Taneko Japanese Tavern , which opened earlier this …

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SPRINGTIME IN SICILYIn the markets of Palermo, vendors share deliciously imprecise recipes

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SPRINGTIME IN SICILYIn the markets of Palermo, vendors share deliciously imprecise recipes

PALERMO, Italy — Nestled among the faded gray and peeling concrete buildings, some still cratered by World War II bombings, sits one of the liveliest markets in Sicily. Bright red and blue awnings cover hundreds of stalls in the colorful Ballarò, the most extensive of many markets in this charming, chaotic city. I traverse the …

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The layered look is easy and elegant

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Watching a chef create individual pieces of sushi at lightning speed is quite a sight. Rice is compressed into a perfect oval in a slightly cupped palm and topped with a thin slice of fish. Artistry and skill and many years of practice are in evidence. But without any training or experience at a sushi …

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From one pot, a bounty of Japanese flavors

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In the family of Japanese one-pot wonders — sukiyaki among them — the standout dinner is yosenabe, a mixture of seafood, chicken, tofu, glass noodles, and vegetables. Diners use their chopsticks to dip into a communal earthenware pot on a portable burner. Inside the pot is a simmering broth filled with the seafood, vegetables, and …

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Feeding on the many flavors of Stockholm

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STOCKHOLM – Situated in an archipelago of thousands of islands, Stockholm is one of the most beautifully situated capitals in the world. After long winters, its frozen waterways are finally cleared of ice floes, and its tour boats ferry visitors in and out of its many harbors. By late March, it is warm enough to …

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Load up your plate with regional Italian delicacies at a ‘sagra’

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Load up your plate with regional Italian delicacies at a ‘sagra’

MAGLIANO, Italy – There you are, dining al fresco on a warm summer’s eve in the Italian countryside. Plates of the ”gastronomia tipica” (local dish) are splayed out before you, and a pitcher of hearty wine is being passed your way. You are engulfed in a lively, informal atmosphere. The flow of food and conversation …

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