How to Cook a Lobster
Aug29

How to Cook a Lobster

Get yourself to a shoreline and melt some butter — this is how to cook a lobster. It’s a tough time to be talking about lobster. They’re no longer just the reason to amble along Route 1 in Maine, and butter versus mayonnaise — while very important — is no longer the hot button issue. New studies show that lobsters may, in fact, feel pain — and that maybe we should think twice about cooking them the...

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Types of Steak
Apr04

Types of Steak

 TYPES OF STEAK A cut above the rest… You have 364 days to find your perfect partner for March 14th (and we’re not talking about the Blowjob here)… So why not work your way through the list below, and ensure you get lots of practice before the Steak and BJ Day comes around (we’re talking about both parts here). Chateaubriand steak Usually served for two, centre cut from the large end of the tenderloin. Sometimes it’s extra thick top...

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Grilling a Perfect Steak
Mar28

Grilling a Perfect Steak

Give it a rest. Allow your steak to stand at room temperature for 15 to 30 minutes after you remove it from the refrigerator. A properly rested steak will cook faster than a cold one, which means it will be juicier in the end. Sprinkle on the salt and oil it up. Give the steak a light coating of olive oil to help prevent sticking, and salt it 15 to 30 minutes before it goes on the grill. The salt mingles with the meat juices,...

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Judging the World’s Olive Oils – NYTimes.com
Mar02

Judging the World’s Olive Oils – NYTimes.com

  Judges tasting olive oil at the New York International Olive Oil Competition. | Credit: Erik Freeland Time is the big enemy of good olive oil, and green is good. Those are two of the takeaways from the largest international competition of extra-virgin olive oil ever held in the United States, which took place in New York over the past three days. A total of 653 olive oils from 22 countries were entered in the event and were...

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Whole Striped Bass Recipe
Feb12

Whole Striped Bass Recipe

Ingredients 1 (2 to 3-pound) or 2 (1 to 1 1/2-pounds) whole striped bass, gutted and scaled3 tablespoons olive oil, divided1 large bunch fresh parsley, plus extra, for serving1 large bunch fresh dill1 large lemon, thinly sliced1 large onion, thinly sliced2 tablespoons kosher salt2 teaspoons freshly ground black pepper  Directions Preheat the oven to 500 degrees F. Trim the fins from the fish, rinse and pat dry. Set aside. Rub the...

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