Shake Shack’s core question was: What makes a great chicken sandwich? The chicken! Where to find enough good, all-natural meat? And how to portion it? The Shacks steep the chicken in a tenderizing sous vide bath; at home, it’s a buttermilk marinade.
Restaurant Dishes
Noah’s Restaurant, An East End Favorite Keeps It Real
In the new hipster-yet-old-fashioned seaside town of Greenport, LI, check out Noah’s Restaurant downtown. We had a delicious hangar steak, tuna poke, sensational hamachi, and Mexican Street Corn.
How to Shuck an Oyster (Tips from a Pro)
Shucking oysters is an art. John Bertino, chief oyster shucker at the Oyster Club in Mystic joins the party to tell us how it’s done and share the oyster varieties you should be eating right now.
Costa Del Sol in Hartford
We love grilled octopus, and a great place to try it (and other Mediterranean things) is Costa Del Sol in Hartford.
The Soft-Shell Crab from Max’s Oyster Bar
Mark Raymond eats out a lot. And this time of year, he’s on the lookout for the best soft-shell crab in our region. Here’s this week’s find.
Shrimp Scampi Sauce on Zoodles, Rice, and More
Shrimp scampi is all about the sauce. Here's inspiration for using that sauce in a pasta dish, on zoodles, and more. Let's get creative! Plus, a twist on the shrimp prep from Mark Raymond's mother-in-law, by all accounts, an excellent home cook.
