Archive | seafood

The Case for Fake Crab

Imitation crab—also known as “krab,” “kay-rab,” “fake crab,” and “krab sticks”—is a mixture of fish (usually Alaska pollock) and starch that has been shaped and colored to resemble the leg of a crab. It’s basically the lunchmeat of the sea, and it can be surprisingly tasty. (I used to eat it straight from the package,…Read […]

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How to Turn a Can of Salmon Into Fancy Canapés

Tuna may be the most popular canned fish on the market, but its image is firmly associated with school lunches and the occasional diner melt. Canned salmon, on the other hand, has the ability to rise above its station, and dazzle and delight even in fancy situations. You just have to treat it with a […]

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How to Make a Whole Mess of Fancy Mussels

Mussels are one of those sexy, evocative dishes that seems best executed by a fancy-pants chef at a corner bistro, but a big bowl of the bivalves is one of the most weeknight-friendly meals you can make. If you’ve ever been wary of cooking shellfish at home, mussels are a great place to start.Read more… […]

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Vanilla Butter Sous-Vide Lobster Tails Are Your Valentine’s Day Dinner 

Hello friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Today we’re making a sexy little dish that’s impressive without requiring a whole lot of effort on your part: sous-vide lobster tails.Read more… Continue Reading at http://lifehacker.com

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Make a Flavor-Packed Stock From Shrimp Shells

Whenever I have the chance to buy shrimp shell-on—or, better yet, head-on—I take it. Deveining and then cooking shrimp in their shells is the tastiest way to go, and there’s something very satisfactory about peeling them just before popping them into your mouth. But their journey shouldn’t end there; the shells still…Read more… Continue Reading […]

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How Will You Savor the Last Bit of Summer?

Hello, and welcome back to What’s Cooking?, the open thread where you get to share your brilliant thoughts, advice, recipes, and opinions on all things food-related. Summer is (sadly) drawing to an end, so I’d like to take this opportunity to talk about your favorite summer food moments, and how you plan to savor the…Read […]

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How Little Time You Can Safely Get Away With Marinating Ceviche 

When our very own editor-in-chief sent me a recipe for ceviche, I was excited, because ceviche combines two of my favorite summertime activities: eating seafood and not cooking. When I read the recipe, however, I was a little appalled, for it suggested that beautiful pieces of fresh sea bass be left in an acidic…Read more… […]

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