Tag Archives: pescetarian

Salmon Cakes

Broiling a nice piece of salmon is just about the fastest dinner possible, and one I rely on pretty often on busy weeknights. Sometimes I’ll dress it up with a mustard glaze or yogurt dill sauce, but nine times out … Continue reading

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Butter Lettuce & Lobster Salad

There’s something awfully festive about serving lobster for lunch, a little fancy even, and this warm-weather salad is a lovely way to do it. Toss sweet hunks of shellfish with ruffles of crisp-tender butter lettuce, little garden peas and creamy … Continue reading

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Barbecued Oysters

Matt and I spent a few rainy days up near Tomales Bay, an estuary in western Marin County (as far west as you can go, actually) that’s famous for its thriving oyster aquacultures. Despite the blustery weather, our timing was … Continue reading

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Tomato Tart Ni├žoise

The tomatoes are finally shining around here, and I’ve been serving them up in plain slabs, naked and unadorned save for a dusting of salt and pepper. After awhile, I figured even perfect tomatoes might like to get a little … Continue reading

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Green Goddess Dressing

Invented at San Francisco’s Palace Hotel in 1923, in homage to a hit play of the same name, Green Goddess dressing also gets its name from its smiley-happy shade of celadon green, flecked with chives and parsley. Local food columnist … Continue reading

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Sardines on Toast

Today’s recipe isn’t going to win any beauty contests. (Nice try, parsley sprig.) And on paper, “sardines on toast” sounds sort of Dickensian and sad, some little soot-covered street urchin’s attempt at a proper meal. I promise you, though, it’s … Continue reading

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Romesco Grilled Shrimp

Romesco sauce, for those of you uninitiated in its kicky charms, is an earthy, flavor-packed staple of Catalan cuisine, a sort of parallel-universe pesto made from olive oil, chiles, tomatoes, garlic, ground almonds and hazelnuts. Romesco tastes warm and nutty, … Continue reading

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Brandade

Fans of comfort food, of warm-and-creamy appetizers, of dips and spreads and cheeses: you are going to love me for this. Seafood lovers will swoon. Southerners raised on crab dip and mavens of New York deli whitefish salad, meet your … Continue reading

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Pan Bagnat

Winter weather got you down? Since the rest of the country is snowbound by blizzards this week, I thought I might gloat over our 60 degree temps in Northern California share a classic recipe that’s both quick (all that shoveling … Continue reading

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Cioppino

After a brief delay, Dungeness crab season is in full, seafood-y swing in San Francisco. With a rich, clean flavor and a substantial texture (closer to lobster or snow crab than the silky, tender shreds of Atlantic blues), Dungeness is … Continue reading

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