Cecilia Chiang's Sichuan Shrimp

I don't cook Chinese food often, but when I do, I make these fabulous shrimp. The good news is that the sauce is made with ingredients you most likely have on hand, with the exception of Shaoxing wine, which once you buy it, keeps in the fridge indefinitely.  These are so easy to stir-fry that they make a quick family meal, but they are special enough for friends. 

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Slow-Roasted Salmon with Caramelized Onions & Olives in Parchment

It isn't often my guests rate my entree, but they gave this one an eleven. I give it a twelve for its taste, texture, ease of preparation and serving. No cooking technique beats roasting in parchment. 

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Garlic Shrimp with Panko & Parmesan crust

These scrumptious shrimp are so easy to make that with a little extra effort, you can increase the recipe for 2 to serve 22. 

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Grilled Sesame-Soy Fish Steaks with Ginger Cilantro Butter

If you have only one marinade for fish, this should be it!

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Sole Piccata with Brown Butter & Grapes

With a few insider tips you can get fish golden brown with a crispy crust and a delicious nutty brown butter sauce with capers and grapes from skillet to table in 10 minutes.

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