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Fish. Seafood. Summer Just Right
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Hi Reader, By the Wednesday after the Fourth, the idea of another heavy dinner just does not appeal. You have grilled. You have eaten ribs. The body wants something lighter and quicker, and it wants it without much fuss. Cooking Fish Without Fear
WHAT'S INSIDE...
Steamed Lobster With Drawn Butter
Steamed lobster with drawn butter--with its sweet, succulent tail, slurpy claws, and chunky knuckles--is one of summer's greatest hits. What sets this apart is the herbaceousness of both the steaming liquid and the butter.☞ Try this recipeMaple Smoked Grilled Salmon
A combination of sweet maple syrup and maple wood give this easy grilled salmon its sweet, smoky flavor.☞ Try this recipeSalt-Baked Red Snapper
This salt-baked red snapper uses an easy method of encasing a whole fish in a salt crust and then baking it to ensure moist, tender fish every time. Here's how to cook it.☞ Try this recipeOysters Rockefeller With Bacon
Oysters Rockefeller with bacon is made with a mix of herbs and smoky bacon and buttery bread crumbs. The best variation I've had. And so easy.☞ Try this recipeLow-Carb Fish Tacos With Cucumber Salsa
Juicy cod bites are breaded in a mixture of almond flour and seasonings, then pan-fried to crispy perfection! After that, simply assemble your tacos and enjoy.☞ Try this recipeBayou Fried Shrimp⭐⭐⭐⭐⭐ 4.83 from 17 votes
The best Cajun fried shrimp. That's what this is. Go on. Try it for yourself and see. It's easy, authentic, and Cajun through and through.☞ Try this recipeCrab Cakes With Ritz Crackers
Here is exactly how to make the best crab cakes ever!☞ Try this recipeWhole Roasted Branzino With Lemon & Shaved Fennel Salad
This whole roasted branzino with lemon and shaved fennel salad tossed in white wine vinaigrette is an easy, healthy meal that's on the table in just 40 minutes.☞ Try this recipe |
Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join 40,000 food lovers and subscribe.
Hi Reader, You brought home the berries.A pint of raspberries. A basket of blackberries. Strawberries that smelled almost too good in the store to leave.Now they're sitting on the counter, and Tuesday is coming.You know how this goes. By Tuesday, you'll be standing in front of the refrigerator eating raspberries straight from the carton, "checking for quality control." Not one has become the French tart you pictured.That's not failure.Berries don't need much. A few months of sun and rain do...
Hi Reader, I have cooked roast chickens enough to know one uncomfortable truth.There is no perfect roast chicken.I know. Practically kitchen blasphemy.For years I chased The One. I'd read another cookbook, tweak the oven temperature, salt earlier, salt later, flip the bird, don't flip the bird, baste religiously, never baste at all. Every famous chef seemed convinced they'd finally cracked the code, and there I was, dutifully buying yet another chicken in the name of research. It's a tough...
Hi Reader, There is one step between good corn and forgettable corn, and it happens before you turn on the stove.Everything else is negotiable. The butter. The Chile. The grill or the pot. The salad or the chowder.But the first choice, the one that decides whether the corn on the plate tastes like August or like a memory of it, is how you handle it in the ten minutes after you bring it home.I did not always know this. For years, I bought corn like a person buying flowers: enthusiastically, in...