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Home Cooking

NYtimes magazine recipe

marti | Jul 5, 200501:52 PM

Hi,

I read an article in the NYTImes magazine this last weekend (07/03/05) and at the end there were three recipes. One involved raw salmon and raw scallops. i'm from Columbus ohio and the salmon in all but the very best japanese grocery stores is not sashimi material. Did anyone read this recipe? Would you get salmon from the regular grocer? I'm not as worried about the scallops.

Thanks!

Tammy

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