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.

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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, California, a small but affluent town at the foothills of the Coast Range in the San Francisco Bay Area.

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Favorites From Not Your Mother’s Weeknight Cooking

Can you share five recipes from your book Not Your Mother’s Weeknight Cooking and tell us why you like these recipes for busy weeknights.

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Fried Rice

Fried rice is considered the first step in learning Asian cuisine. Usually books only have one or two recipes at best, so we took it upon ourselves to gather a few favorite recipes from friends who are fried rice lovers for the Ultimate Rice Cooker cookbook. But first, here are some general tips for making fried rice.

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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…

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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…

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Oven-Poached Whole Salmon with Watercress Sauce

photo courtesy martha stewart
For salmon lovers, here is a spectacular special occasion presentation with a bit of ritual attached to it. It will be a welcome main course on a hot evening. I remember my first buffet where a…

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Baked Crab Cakes with Caper-Dill Sauce and Red Pepper Coulis

Crab cakes, once down home food in seaport towns, are the darling of the restaurant scene these days. They are so very easy to whip together, especially if you keep a can of premium crab meat on your shelf, although fresh is always just that tad more tasty.

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Buffet Salmon En Croûte with Creamy Red Pepper Sauce


My mother attended a holiday potluck and on the table was a delicate, buttery, flaky 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…

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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.

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