I recently made a cioppino from scratch at home and loved it. I am hoping to get some recommendations on where to try it in the city to see if mine was as good as I think it was in comparison to the real deal.
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
Chef Michael Schwartz builds the delicious Harvey Cedars Fish Stew while poolside with Billy at the Raleigh Hotel in South Beach. This amazing seafood dish was inspired by Michael’s summers in Long Beach, New Jersey, and holds a coveted spot on the Restaurant Michael Schwartz menu.
Food & Wine’s Justin Chapple makes his zippy cioppino (a San Francisco original) with shrimp, squid, mussels and cod, then, to give it a lively Korean twist, he also includes tofu and gochujang (Korean red pepper paste).