I. Love. Chunky. Soup. Don’t give me that creamy, brothy nonsense. I want to be able to chew my soup. Now that I think about it, maybe I don’t like soup. Maybe I just like really moist entrees. Anyway, I love this recipe because it is full of all kinds of chunky magic, like pieces…
Category: Fish
Hay-Grilled Scallops with Currants and Mint
It’s popular these days to rag on Scandinavian cuisine. When Noma came roaring onto the scene, it inspired so many people that there were inevitably copycats that brought the concept of local, unconventional cooking down. But here’s my philosophy: I was cooking out of my great-grandma’s Danish recipe box before hay-grilling everything came along, and…
Swedish Gravadlax
Listen, my family was far too timid for something as bold as UNCOOKED FISH (!!!!!!!) when I was a kid. If we ate fish, it was salmon cooked within an inch of its life, accompanied by asparagus boiled for so long it could be mashed into a stringy pulp. This may come as a shock,…
Mackerel with Tomatoes, Fried Leeks and Dill Yogurt Sauce
It’s been as dreary and rainy as you’d expect from a Portland winter. I’m all about eating in season and locally, especially because I live in an area that is lousy with abundance. But when I walked by the fish counter at my local market and saw those glassy mackerel eyes staring back at me…
With Bold Knife and Fork 