The low, slow heat of a slow cooker is actually perfect for shallow poaching. Rather than submerging the salmon in the poaching liquid, Gina Homolka rests it on a bed of Meyer lemons with parsley, shallots, and white wine so it cooks gently and absorbs all of the delicious flavors of the aromatics.
dry white wine
A homemade fish stock can make the difference between a good chowder and a great chowder. It’s worth asking your fish monger to save leftover fish bones for this.
From City Fish Market, Wethersfield, Connecticut This traditional New England Italian-American dish goes all out in terms of flavor with its fresh clams and strips of sliced Genoa salami blended into the pasta sauce. Get the scoop on a few of our favorite seafood markets in Connecticut, Rhode Island, and more, and hear local author […]
Along with April’s springtime showers comes the anticipation of freshly dug baby carrots, tender shoots of asparagus, young spring leeks, and sweet English peas at the farmers’ market. It’s time to celebrate the season with a dish that goes together easily for a weeknight supper and is festive enough for a dinner with friends.
We discovered in a recent show celebrating those spring favorites, ham and lamb, that it’s the American variety of lamb that often has a pronounced game-y flavor that some folks find unpleasant. Luckily for us, Chris Prosperi served chops from Australian lamb, and we were amazed. Of course, the lamb lovers at the table cleaned their […]