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Primary Ingredient "Fish"
 
This easy oven roasted fish is flavored with a rub that uses Asian flavors and served with lemon rice. It's perfect for salmon or another full-flavored fish.
A bright and simple sauce gives pan cooked salmon a special kick.
Salmon Gefilte Fish - 03/16/2010
A Passover tradition made with fresh and smoked salmon.
Two excellent fish stores in Manhattan's West 80's and 90's.
Tuna Confit - 10/22/2009
Fresh tuna is rubbed with salt and spices and then slow poached in olive oil. You may never want to eat Bumblebee again.
From Well-Preserved, Recipes and Techniques For Putting Up Small Batches of Seasonal Foods.  By Eugenia Bone.
Canned Salmon - 06/04/2009
Canned wild salmon is one of the most overlooked ingredients in our markets. It's got excellent flavor, the fish is wild, and you can't beat the price.
From Alaska's Copper River, what many consider to be one of the world's best fishes. Look for short supplies, a big price, but extraordinary flavor.
Mark Russ Federman, of Russ & Daughters, with an introduction to smoked and cured fish.
Holland Herrings have arrived in New York. Barely cured and almost raw, they are a delicacy with a very short season.
Bottarga is pressed fish roe which when grated adds an intense, salty flavor to a simple pasta.
A quick-cook recipe from Oranges & Olives, a new cookbook by Sara Jenkins and Mindy Fox that celebrates the foods of the Mediterranean.
From Rick Moonen & Roy Finamore's outstanding new cookbook, Fish Without A Doubt.
Saumon Au Frisee - 06/12/2008
A perfect lunch or a light supper on a steamy summer night. From the wonderful new cookbook, Fish Without A Doubt.
Salmon Mousse - 06/12/2008
A rich but also light mousse that makes a perfect summer starter, lunch, or hors d'oeuvre.
A new cookbook classic. If you cook and eat seafood, this book belongs on your bookshelf. Or even better, sitting open on your kitchen counter.
Wild Edibles' Steve Schafer gives us a primer on sustainability, wild versus organic, and other important seafood-buying facts.
Ceviche Troncones - 01/31/2008
From the Go Green East Harlem cookbook, a recipe from the director of El Museo dei Barrio for "cooking" raw fish with lime juice.
The City Cook now has audio interviews with some of New York's best food merchants and producers. Come listen!
Our first in a new series of audio interviews. Listen to Dorian Mecir of Dorian's Seafood Market with tips and advice for buying fresh seafood.
There's help for New Yorkers who want to buy seafood based on sustainability.
A charming true tale of one chef's journey through the markets on the Cote d'Azur and Costa Bella and cooking in a 124-foot sailing yacht's galley. 
Selecting fish and shellfish can be complicated and even risky. Here's a basic translation of what you need to know.
The Italian Culinary Academy, sister to the French Culinary Institute, has started single-topic intensive amateur cooking courses. I spent 15 hours boosting my skill with fish and shellfish. Bravissima!
Tips for buying seafood from experienced fish monger Dorian Mecir, owner of Dorian's Seafood Market on Manhattan's Upper East Side.
This easy sauce can become a glaze to transform chicken, steak or seafood into a less ordinary meal.
Replacing black pepper with a pinch of piment d'Espelette, the smoky paprika from the southwestern corner of France, can turn the simplest grilled fish into something special.
 
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