You should be — because “Black Cod with Hoisin and Ginger Sauces” is one of those gifts of a dish.
It’s incredibly easy, made with a succulent fish that’s forgiving should you accidentally overcook it, and amped up with a compelling sauce that’s a whirlwind of ginger, honey, garlic, chili paste, hoisin and soy sauce.
In short, it eats like classic Chinese steamed fish with ginger and green onions — but has a much more powerfully tasting presence.
Or you can hand them a can-opener to wield upon tins of tuna.
These days, the latter may be much more practical, given how canned (or jarred) tuna ranks right up there now with toilet paper, disinfectant wipes, and fabric masks, as commodities we apparently most value when we think the world is coming to an end.
If you’ve already had one too many tuna sandwiches or casseroles, then you’ll surely welcome this novel tuna dish into your arsenal.
I love carrots — now more so than ever before, too.
That’s because during this unprecedented shelter-in-place mandate, I’ve been relying on delivery services to get all of my groceries.
As someone who’s used to combing through new cookbooks to hone in on an inspired recipe to try, then racing out the door to a grocery store or two to find just the right ingredients called for, this has been an adjustment.
Now, I let the ingredients solely dictate what I make. And because I only schedule deliveries once every 7 to 10 days, it requires a lot more planning. I covet peak-season produce, of course. But because so much of that is quite perishable, I also need a mix of sturdier fruits and veggies that will last at least until the next delivery.
That’s where carrots are a godsend. They hold up well in the crisper drawer for weeks, and they can be used in so many ways, both raw and cooked.
Take a taste of Cassia restaurant’s turmeric grilled sea bass — in the comfort of your own home.
There was a time when folks poked fun of the dining scene in Los Angeles.
Not anymore. Now, it’s not only the darling of food fanatics looking for authentic ethnic cuisines and exciting push-the-envelope places, but it’s also the location of choice for chefs around the country looking to open new ventures. That includes: San Francisco’s Tartine Manufactory, San Francisco-Mexico City Chef Gabriela Cámara, New York’s David Chang, New York’s Christina Tosi, and New York-Mexico City’s Enrique Olvera.
“EAT. COOK. L.A.: Recipes from the City of Angels: A Cookbook” (Ten Speed Press), of which I received a review copy, captures Los Angeles’ dynamic dining scene with stories and 100 recipes from some of the area’s biggest names. Find everything from the “Egg Slut” by, yes, Eggslut; “Tomato Salad with Crispy Potatoes and Whipped Feta” from Sqirl; “Chanterelle Lasagna with English Peas and Parmesan Pudding” from Lucques; “Chinois Lamb Chops with Cilantro Mint Vinaigrette” from Spago; “Adobo Fried Rice” from Republique; and “Chocolate Sesame Cake” from Kismet.
The book is by Aleksandra Crapanzano, a screenwriter and food writer based in New York, who is a regular food columnist for the Wall Street Journal.