When it comes to Jews and seafood, the relationship is that of a belligerent, occasionally rebellious child determined to indulge in the forbidden tastes of the world. But not for Shelly Abramowitz, the big-time restauranteur responsible for 80s hotspots like Castanel’s and Cafe Society. As stone crab season draws near, Abramowitz’s business kicks into high…
Yesterday I told Teddy that today would be his day (actually it’s Adeena’s wedding day, so technically I suppose it’s hers). I asked how he wanted to spend it, and his emphatic choice was the beach. I’d heard about a gorgeous restaurant on the beach called Manta Ray, so I decided we’d have lunch and…
In an unassuming corner of Eden Wok, a fast-casual Asian-inflected eatery on East 34th Street, a new poke spot quietly debuted Tuesday night. Koshe Poke is taking advantage of the poke (pronounced poh-kay) craze that’s been spreading east from its origins in Hawaii to the mainland’s West Coast and now to our own little overpopulated…
This restaurant-quality main dish from Ottolenghi’s new cookbook, ‘NOPI’ is well worth the effort. Related “NOPI” Sumac Martini Serves 6 6 halibut fillets, skinless and boneless (1 pound 14 ounces) 2 tablespoons olive oil 2 tablespoons lemon juice 12 breakfast radishes, green leaves, and roots left on and sliced in half lengthwise (or 8 round…
A fast and easy fish recipe to make for company from “The New Kosher” by Kim Kushner. Related Serves 6 1 teaspoon grapeseed oil 6 skinless halibut fillets, about 6 ounces each Kosher salt and freshly ground pepper 2 scallions, white and pale green parts, each cut crosswise into 4 equal pieces 2 cups (4½…
This colorful dish from the new “Kosher Soul Food,” is light, summery and bursting with flavor. Read: Serves 6 6 (5-6 ounces) red snapper fillets 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon freshly ground pepper 1 teaspoon kosher salt 4-5 teaspoon extra virgin olive oil 2 cups chopped seedless…
Photograph by Michael Bennett Kress This recipe is versatile and can be made with any type of white fish or salmon. You can really kick up the spice factor by adding a tablespoon of store-bought harissa or some more chili powder, hot paprika or red pepper flakes. This dish also can be served as a…
Roasted wild salmon over lentils. Photograph by Liza Schoenfein. I’m always aware that the period between Thanksgiving and New Year’s is a high-calorie danger zone, so I tend to be fairly mindful. I just realized that I’m usually less conscious — and therefore less careful — between Purim and Passover. But here we are, sandwiched…
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