Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
Most people squeeze lemon juice on oysters in the half shell and then dunk them in cocktail sauce or ground horseradish, but I’ve always enjoyed the fresh flavor of mirin and ponzu and was inspired by a recipe for cucumber salsa for oysters in chef Nobu Matsuhisa’s book Nobu West. I added a twist of my own and served them to Mom and Charles, who eagerly gulped down my test bivalves. I broke with my usual abstinence and ate one too.
For those of you who don’t get excited by raw seafood, smoked is a refreshing way to serve a variety of seafood that makes an easy and beautiful dinner presentation. When Charles and I went to Paris many years ago, I remember the displays outside the restaurants, with fish, oysters, clams and shrimp arranged in beautiful […]