Fish & Seafood | Not Your Mother's® Cookbook

The Microwave: King Crab Legs with Not Your Mother’s Cocktail Sauce

Crabs are the second most popular seafood after shrimp. With the fishing limits put on Dungeness crabs, there is now a glut of King crab legs available to fill the gap.

Buffet Salmon En Croûte with Creamy Red Pepper Sauce

My mother attended a holiday potluck and on the table was a delicate, buttery, flakey pastry wrapped salmon stuffed with spinach and mushrooms; there was a warm red pepper sauce on the side for drizzling. It was a smash hit…

The Microwave: Tokyo Clam Chowder

White clam chowder remains one of the classic American soups, once regional, now transcontinental. There are Santa Cruz boardwalk clam chowders, Miami clam chowder, Nantucket clam chowder, Fire Island clam chowder, Chicago clam chowder, and of course, a New York…

Feeding R.C.

While I was catering, over the decades, I worked for some really wonderful people who owned businesses and needed to have catered affairs as part of their PR. One of these was the now-defunct Sunbird Fine Art Gallery in Los Altos,…

The Skinny on Shrimp

Sweet, succulent, and slightly briny, shrimp is America’s favorite seafood. Delicious cooked all kinds of ways—poached in shrimp cocktail, battered and deep fried, sautéed, broiled, and grilled—this crustacean is quick-cooking and incredibly versatile. Most of the shrimp available in the continental US is frozen right on the boat to preserve the freshness and for convenient shipping, so fresh is rare unless you live on the Gulf or on the coast of Mexico. So how to know what to eat and what not? Here is some information to help you decide.

Wine-Poached Salmon with Dill

Word is that there is a lot more salmon coming since the three year moratorium giving time for the fishery to build up its stock again is lifted for salmon fishing on the West Coast. There are never enough recipes…

Culinary Traveler: Lobster Salad Roll

It used to be that to have a luscious seafood roll, you had to travel to New England for this regional seashore specialty. Nada no mas.

So You Wanna Host An End of Summer Potluck-A Chat About Tips of the Trade

I get lots of questions about how to do a potluck and tips on giving a successful end-of-summer outdoor buffet party. Here are some off the cuff Q&As and a favorite recipe for entertaining.

Microwave Cooking: Salmon with Crème Fraîche and Dill in Parchment

Cooking fish “in parchment,” is so simple you can assemble the packets in a few minutes once you have your ingredients. The edges are folded to create a little cooking bag which becomes an airtight steaming pouch. It is one of the fastest methods for cooking fish with the least cleanup.