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Lobster Lettuce Wrap w/ Lime Vinaigrette

A blog post about lobster feels very appropriate as I am spending some time in Cape Cod, visiting family and tending to baby duties. I love lobster, and have for as long as I can remember. My parents always, around this time of the year, repeat this story: we took a day trip to Martha’s Vineyard and ended our visit at a local seafood joint. They ordered me the special, two twin lobsters. Mind you, I was of the age of six. The waitress responded... Read More

Sardine & Artichoke Toasts

My in-laws were visiting for our “baby celebration”, a Jack and Jill party thrown by two of my girl friends which included no games, no opening of gifts, no table setting invaded with Pepto Bismol pink. Rather, a group of our friends and family mingling, eating and drinking in the backyard of a West Village brownstone. My ideal version of a baby shower. On Sunday, late afternoon over an early dinner in Brooklyn Heights before they headed... Read More

Fish Cakes with Dill & Cornichons

I love a good fish cake. And arctic char is one of my favorite fish to use. It is hearty and has a rich oily substance that makes it a perfect choice for this dish. Instead of adding breadcrumbs as a binder I balanced the mixture with roasted fingerling potatoes. For the next several days I found myself incorporating a fish cake into my meal whether it was paired with a salad, an egg or sautéed vegetables.  These cakes are so satisfying and had... Read More

Cod & Mango Ceviche

Ceviche is one of those dishes that screams summer and celebration. It is colorful, fresh and the technique of “cooking” with acid adds a little alchemy to the plate. I toss up the fish depending on what is most fresh and local. I love using seafood like shrimp, scallops, octopus, and lobster– when I am feeling extra fancy. But a clean white fish, like cod or halibut is an awesome option—it adds a silky component and absorbs... Read More

Chickpea Flour Grilled Cheese

For this recipe, I was inspired by a cecina, a chickpea flour crepe popular in coastal Italy. I actually have been experimenting with different flours, especially ones that are appealing AND gluten-free (something that doesn’t coincide). The chickpea flour created a nutty and grainy texture… in a good way. Who in their right mind doesn’t love grilled cheese? So this was a fun and healthy twist to an “ole and reliable”... Read More