If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid red flesh.
If you don't have the confidence in baking, commit to making the recipe three times. The first two, do it exactly the way I've told you to make it. Twice. The first time you'll screw it up. The second time it will come out pretty good, and then the third time, make your adjustments.
I particularly like to make crunchy slices of garlic bread to serve with steamed clams.
One-pot meals make a lot of sense... because so much of what people hate about cooking is really the cleanup, the mess, the grease.
The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it perfect for grilling.
While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it's another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish.
Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few.
I was once made honorary mayor of my hometown of Newark, Del.
Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable.
In some cities, McDonald's rules, but Seattle is ruled by teriyaki joints.
My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I've probably had to go through and raise every menu price now by 50 cents because it took away my profit. I just underestimated what it was going to cost.
The lakes in Washington State give us tons of crawfish.
I pay a living wage, I believe in healthcare, I declare all my income, and I don't cut corners.
My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood.
There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the head and tail on. It has beautifully browned skin and extraordinary bright red flesh when you cut into it.
Money is like manure: if you don't spread it around, nothing grows.
Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it. You'll have more confidence if you've made it five times, and that confidence adds so much fun to cooking.
There's natural mentoring that goes on in my life every day.
Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside.
How can anyone live off of minimum wage?
