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This mild but flavorful dish originally was made with swordfish. It struck me one day how much swordfish was being sold in this one small city alone. Seemed obvious that the world was gonna run out of swordfish so we stopped using that ingredient, and eventually stopped using tuna, monkfish, shark, marlin — all endangeredContinue reading “Catfish Satay”
Note that this makes a lot of dressing. Use the tool in the print option below to adjust the ingredients according.
People forever ask me how it came to be that some guy from Brooklyn wound up opening the first multi-Asian (people now say “Pan-Asian”) restaurant in the hemisphere—at least as our diligent searching has been able to determine. First, my ex-wife and business partner, Ginger Hobbs, bought me a wok in the early seventies, andContinue reading “Shrimp With Lobster Sauce”
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