My friend and I picked up some eel from the asian market but we aren't sure what to do with it. Most preparations I've seen are BBQ or broiled. Anyone have any home recipes/advice that they'd like to share with two NOLA ladies??
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.