Salmon Teriyaki
bySalmon is a classic vehicle for our homemade teriyaki sauce. The sweet and sour qualities of the sauce cut through the richness of the…
Fish
Beyond the Five Boroughs – Basque Country Part 1: Hondarribia, Saint Jean-de-Luz and Espelette
byCod Pintxo at Gran Sol; Mixed Seafood Grill at Abarka Jatetxea; Smoked Salmon Salad at La Ruelle; Axoa at Aintzina This is the second installment of our…
An Almost Niçoise Salad
byAs we move into late spring and summer, my salad intake increases precipitously. I don’t mean side salads, I mean salads that are meals. This almost…
Toloache
byGuacamole Rojo with Avocado, Tomato, Red Onion, Chipotle and Queso Fresco It doesn’t look like much from the outside, and a couple years ago…
Food Shopping in Chinatown
byThe spoils from a recent trip to Chinatown. This is the first part of New York Food Journal’s guide to shopping in New York’s…
Grilled Swordfish With Herbs
byIt’s really never too cold to barbecue and, with a mild winter this year, I’ve been making good use of the outdoor grill. For…
Aquagrill
byIt amazes me that Aquagrill, the now 15-year old Soho seafood restaurant, continues to turn out some of the best seafood and shellfish in…