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A post from my friend Carri in Alaska (it’s about more than just fish). Above, “the family that fishes together”—Carri’s husband John and their girls laugh between sets, salmon fishing in Bristol Bay.–M.R.   By Carri Thurman In a recent New York Times article that went viral, Paul Greenberg laid out three simple rules for eating seafood, one of which is to eat American seafood. I was happy to hear that since it is a subject that has become near and dear to me in a very surprising way. When first I stumbled into Homer, Alaska, on a sunny spring day 30 years ago, the fact that this was a “fishing” town had completely escaped me. It wasn’t until I was drinking a beer at the Salty Dawg Saloon on my first night (conveniently located right across the street Read On »

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Paddlefish-@1020

  My dear friend Annie LaGravanese sent us a whopping big tin of paddlefish caviar (from Paramount Caviar). Paddlefish are native to the Mississippi basin and offer great roe. Caviar and hen eggs go great together. Throw in a little fat and something crunchy and you have a great bite. It’s definitely a luxury item, but at this time of year when we do a lot of entertaining, it’s worth it (especially when you have a friend like Ann!). And this pie goes a long way. It made a great hors d’oeuvre on Christmas Eve for a family of twelve. We then brought it to a friend’s dinner party three days later where it did the same, accompanied by some generous champagne from one of the guests (the preferred accompanying beverage). And yesterday, Donna and I Read On »

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  Carri Thurman, baker and chef at Two Sisters Bakery in Homer, Alaska, on a young and growing cooks’ community. Her guest post speaks for itself (great links, too). —M.R. by Carri Thurman This summer I went completely and utterly MAD, and it couldn’t have been more rewarding or delicious. Mad is the Danish word for food. It is also the name of what has become one of the most exciting food conferences happening in the world today. This year’s talks were curated by David Chang and the folks at Lucky Peach magazine with the guidance of MAD founder, the head chef of Noma, Rene Redzepi. It is not so much a technical conference but a gathering of ideas and a convergence of philosophies with presentations that began with impassioned Italian butcher Dario Cecchini gutting a pig and quoting Dante and ended with Alex Atala showing us all that Read On »

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Learn more about the wonders of this delicious preserved fish, via Independent UK.

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Chef Donald Link’s coastal seafood restaurant is a necessary stop when in New Orleans.    

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