Fish and Seafood | Cook's Gazette

Grilled Scallops and Shrimp

Photos above by Zak Yasin The yaki yaki san grill, made from the porous clay in Iga,…

Finding Home, Recipes

Yield: 6 servings

Recipes, To Be a Chef

Photo above by Eric Futran Morels, Spinach, Roe For almost fifty years, Taiwan was occupied by Japan….

Recipes, To Be a Chef

Photo above by Eric Futran Saffron Rice, Wasabi, Apple, Radish I grew up on a very small…

Home Cooking, Recipes

Photo above by Eric Futran I’ve written about Thi before in the Gazette. In any vernacular she…

As told by Joe Arena Once again I chose wild-caught Alaskan cod—and I’m hooked. Cod is a…

Recipes, Summer 2015

Recipes, Winter 2015

This dish was always served on Yom Kippur. The thinking was that fish was easier to digest after…

Boneless, skinless chicken breast, even if it is sourced from organic free-range chickens, is the most uninspiring, flavorless,…