Hot and cold bivalves treated with respect: a rich and flavorful stuffed clam (steamers) recipe, and simple scallops ceviche. Had them both last night with guests, and they cleaned us out.
Super-easy and delicious three-day pot roast, and what do Bob Seger and Giuseppe Verdi have in common? Maybe quite a lot, but nobody beats Seger for closing out a career with class and guts.
Amazing flavor from those lesser known cuts of beef – flank, flat iron, skirt steak, and especially hanger steak! All you need is the best marinade you’ve ever made…
Fabulous rice noodles with peanut chicken curry made with dozens and dozens of ingredients, and remembering (with affection and unanswered questions) the 1970 hit song “Mill Valley.”
Another incredibly delicious way to prepare eggs, and Philip Glass, arguably the world’s best living composer, astonishes the staff of a small Providence arts club with a surprise request to practice on their piano. For over an hour.
Margaret tempts us with her steamed eggs, which she says many people haven’t tried, and remembers an accidental conversation with Percy Baines.
You’ve never heard of Michael Weber, but he is always the smartest person in the room, and the most remarkable person I’ve ever met. A brief excursion into magic, mind-reading, and an amazing talent who fiercely masks his genius.
“Tear here” is always a crap shoot, but the words “peel here” strike terror into my heart. And introducing the Saucy Fish Co. of the U.K., exporting fish to Maine. We were treated with free samples, after which I treated myself to an ethical dilemma…
Good sense and plenty of soul on a couple of thousand acres in Louisiana. Farmer Jack Dailey gives us his take on sustainable farming practices, and some of the secret joys of doing what he does.
Jack Dailey, a former student from my teaching days, checks in with Part 1 of the story of his family farm in Louisiana, and he sends us a killer recipe for spatchcocked Cornish game hens, which taste much better once you know what “spatchcocked” actually means.