tender little mussels in fragrant wine broth

If you want to sing because you have just eaten something delectable – if you want to feel like you are dining in the manner of aristocrats – if you want an absolute slurpy flavor explosion with each little bite of food, then you need to prepare and eat the mussels that I just had for lunch. Seriously. I’m getting really passionate again about my lunch but it’s completely valid.

Mussels are so good and easy to make. The strangest thing is trying to guard their little lives so much from store to home, then confirm that they’re all healthy and thriving, only to quickly extinguish those little lives in a steaming pot. I would be kind of sad about it if they weren’t so extravagantly delicious.

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blackened salmon with a brown butter drizzle

I think I may have mentioned this already, but salmon isn’t really my favorite fish. It’s just so salmony. So it’s funny that we eat it about once a week in our house. Clarification: I don’t care for it as much when other people fix it, I love it when I prepare it myself. Is that snooty?

The thing about salmon is that it’s so affordable and a cinch to prepare, extremely good for your body and a very sustainable fish. All of these things appeal to my sensibilities. Also, I have found some ways to make salmon taste creamy, not salmony.

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favorite spring salmon on peas with lemon brodetto

Does it matter that it’s April and it snowed this week in Atlanta? No. Is that going to keep me from craving the flavors and brightness of Spring? No. I persevere. I pray for warm weather. I eat springy food. Actually, I eat this dish year round because it is so mind-blowingly delicious; however, the flavors are delightfully green and fresh and therefore appropriate for Spring.

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john alma’s trout almondine

john alma’s trout almandine My post on sole almandine reminded my mother that I have been anxiously awaiting my grandmother’s recipe for trout almandine.  This is a fabulous dish, and I believe that trout is abundant in the markets right now. I remember thoroughly enjoying the French/Creole dishes prepared by John Alma (my grandmother on my father’s [...]

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