Our feature this weekend is snapper cooked en papillote with zucchini, squash, roasted red bell pepper, fennel, lemon, blistered cherry tomato, red onion, chili lemon butter, and white wine served with patatas bravas, chorizo, green goddess aioli, and local pea shoots. From the island of Salina off the coast of Siciliy we have a plush, crisp Malvasia that shows aromas of cardamom-spiced pears, preserved lemon, and white peach.
Fat on the Brain: The Health Benefits of Fresh Seafood
Chefs use fat in so many ways. We love adding flavor or texture to a dish with a judicious swig of extra virgin olive oil. Preserving fresh herbs and submerging slow cooked meats under a layer of fat protects those products or at least delays their cellular...