Kitchen

Angler's Cookbook

atrout

The “Amandine” Way

This recipe’s combination of fish, butter, and lightly toasted almonds can’t be beat. Moreover, it’s a classic that every seafood cook ought to know and it’s simple to prepare and make.

SK0515-1

Shrimp Pasta, with a Twist

Making ordinary, salad bar-style pasta salad is a no-brainer. And it usually is gummy, slimy—and tastes as if it were dressed with Penn Reel Lube. But making first-rate “gourmet” pasta salad isn’t difficult either. It just takes a commitment to using quality ingredients and a bit of time management.

Member Recipes

brine

Brine Your Meats

Brining all sorts of meat and poultry prior to cooking has become a popular method in recent years. It’s a different technique from what’s known as marinating, as its purpose is mainly to moisturize and tenderize the flesh, rather than flavor it. Yes, marinades do tenderize, but if you want to taste the original flavor of the meat, brine.

calamari

Simply Squid

Yep, it’s just squid, but when it comes to the table, it’s calamari. Then it’s romantic, and despite bringing up scary visions of Captain Nemo’s crew repelling a gigantic 10-legged specimen from the deck of the Nautilus, it’s a good way to capture the heart of your best friend on Valentine’s Day.

Kitchen Videos

spicy lobster salad

Spicy Grilled Lobster Salad

Lobster tails freeze well, and can be prepped months later out of the freezer with delicious results. FS managing editor…»

lionfishpreparation copy

Preparing a Lionfish

WTVJ’s (NBC 6) Jennifer Reeves speaks with Guy Harvey’s Dave Chafin, who demonstrates the art of cleaning/preparing lionfish. With the right preparation, lionfish make for a delicious meal.