The cover image on Eric Ripert’s latest cookbook, “Seafood Simple,” is about as simple as can be. A piece of rosy salmon sits on a white plate on a white surface. The chef’s hands hover on either side ...
Add Yahoo as a preferred source to see more of our stories on Google. Poached fish is a far cry from boring when punchy puttanesca sauce enters the equation. The bold and briny trio of anchovies, ...
Poached fish is a far cry from boring when punchy puttanesca sauce enters the equation. The bold and briny trio of anchovies, olives and capers that’s a signature of the classic Neapolitan pasta sauce ...
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