Roasting shrimp in their shells on a bed of hot salt renders them moist, perfectly-seasoned with a pure concentrated ‘sea’ flavor. They are meant to be eaten with one’s fingers, dipped into a sauce, in a slightly pagan summery ritual that’s a pleasure in winter.
Read MoreNever-Fail Roasted Fish + Five Quick Sauces
When jittery cooks confess their fear of cooking fish, I recommend a foolproof, tried-and-true method I perfected decades ago. It renders fish tender, succulent and evenly cooked. It works fine for a variety of fish, and is perfect paired with of these five favorite simple sauces.
Read MoreQuick, Easy Mortar-Made Sauces
To illustrate just how useful it is to have a mortar and pestle —and to accompany our essential post about this great, ancient tool — here are some favorite mortar-made preparations: simple, a-la-minute flavored oils for dipping bread, drizzling on grilled fish, or jazzing up soups and stews. I set the mortar on the table for guests to…
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