In yet another stunning narrative of my life thus far, not a week after I finally got around to getting a subscription to that bastion of American food magazines, Gourmet, did I get an email notifying me of its imminent demise. By demise I mean that they’re no longer printing it, in case you did not know. I cried every day until my two and only issues arrived, and then I went shopping. You might think this would be a segue into a recipe from Gourmet, but as it has substituted the remaining issues in my subscription over to Bon Appétit (which I subscribed to anyway the same time as Gourmet), I felt it was appropriate to start with Bon Appétit as well.
Continue reading ‘Glazed Salmon, Basmati and Broccolini’
from our fine friends at Food Network Magazine.
Also known as lemony fish with greens and taters, which is why I do not work in marketing. The actual recipe calls for escarole, but after going to 5 grocery stores in search of it, I made do with curly endive – escarole is endive though a different and supposedly less bitter variety. I read that radicchio is virtually indistinguishable from escarole in taste but I had this awful fear that the red color of it would bleed onto the fish and that just did not sound appealing to me at all. Anyway.
Continue reading ‘Tilapia with Endive and Lemon-Pepper Oil’
