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Spicy Korean-Style Seafood and Tofu Stew with Spinach (SoonDuBu Jigae)
I was craving Korean food the other night, so I made something that could approximate it. Haunts of stuff that one might get while on a group outing to Koreatown with friends, that sort of thing. It’s...
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Calamari Braised with White Wine, Tomatoes & Spinach
Spring has been really snoozing on the job. Rather than bursting with cherry blossoms, the new season has only brought soggy, sort-of snow and below-freezing nights. This might be our latest bitch and...
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Breaded Fish Milanese with Flowering Kale
Breaded, frozen fish sticks were a fairly staple kids’ food in my time. (Are they still now?) Bland and inoffensive logs of cod, the ads for them always promised they’d be crispy, with an ethereal,...
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Octopus with Shaved Fennel and Orange
So, it’s my birthday this week. I’ve officially passed the threshold of being in one’s “early” thirties—but so what, right? There is infinite time to live and learn, make and do things, all of them...
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Gumbo with Chicken, Shrimp & Squid
Happy Fat Tuesday. I’m feeling the extra weight from last weekend’s pre-Mardi Gras dinner party with friends. Any holiday is an occasion to celebrate with food. But when it’s Creole or Cajun food...
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Mussels with Zucchini and Paprika
Over the winter, I had fun making long-simmered pots of chicken paprika and goulash, Eastern European dishes that pull at my childhood memories. You see, my next-door neighbors growing up, an elderly...
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Fried Shrimp with Corn, Tomatoes and Okra
It’s the season of no recipes needed. In winter, we might pore over splatter-pocked cookbooks, braising a stew or simmering a ragu just the right way. In the summer, things get a lot more...
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New England Clam Chowder
Let’s start off a year of fewer regrets. It’s 2018, a good time to start getting things done! It’s about time to do things that have long been neglected and put off, like a laundry list of—well,...
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Steamed Whole Fish With Spicy Black Bean Sauce
Growing up, pretty much any time I ate fish it was prepared in one of two ways: steamed whole, then drenched with julienned ginger, scallions and soy sauce. Or, pan-fried whole, then drenched with...
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Caesar Salad with Seared Scallops
You don’t have to reinvent the wheel for a meal. Especially not in the summer, when it’s often hot and humid enough to make the stove a scary place. I seem to wind up with so many heads of lettuce in...
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Gefilte Fish and Beet-Horseradish Chrein
I have long wanted to make gefilte fish from scratch. This is not a refrain I have heard too many people repeat. Something else I have not heard too often (or ever?) is, “I really want to eat gefilte...
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Salmon Poke with Chayote on Cassava Chips
Whenever I travel somewhere, I like to geek out on its food and then, immediately upon returning home, try to relive some of those flavors in my own kitchen, while they’re fresh in my memory. Often,...
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