July 22, 2016
Clams in Black Bean Sauce . . . 4 Dan Dan Noodles . . . 5 Smacked Cucumber . . . 5
July 21, 2016
Makes 4 to 6 servings 2 pounds, 3 ounces clams in their shells 3 tablespoon cooking oil 21/2 tablespoon fermented black beans, rinsed and drained 2 teaspoons finely chopped ginger 1 tablespoon finely chopped garlic 1 fresh red chilies, cut into thin diagonal slices 3 tablespoons finely chopped green bell pepper 2 tablespoons Shaoxing wine 1 teaspoon dark soy sauce 1 teaspoon light soy sauce Salt (optional)...
July 10, 2016
Wildflower (Astralwerks ***) Like Terrence Malick or Henry Roth or Guns N' Roses, The Avalanches went away for what seemed like forever, and now their new work faces the challenge of living up to impossible expectations. Sixteen years ago, the sample-mad Australian production crew released Since I Left You, a plunderphonics masterpiece that built on hundreds of snippets of found sound. It has grown in cult stature as the years have passed and absence has made the ears grow fonder.
May 29, 2016 |
WHAT IT IS? The tradition of the "Shore dinner" goes back generations. And plenty of restaurants that started that concept along the Jersey Shore have flowed and ebbed with the tides - and are long gone - like Captain Starns and Hackney's, which once graced Atlantic City's beaches, Busch's in Sea Isle City, and Zaberer's inland in Egg Harbor Township. Diners then knew there may have been no better way to really experience the shore than to taste it. And, lucky for us, there are still plenty of places these days where seafood is purveyed in hallowed halls with a kind of reverence for the basic broiled, baked, or fried dinner ritual.
April 22, 2016
Makes 6-8 servings 3 tablespoons olive oil 2 medium yellow onions, chopped 4 stalks of celery, medium dice 6 carrots, medium dice 4 medium potatoes, medium dice 1/2 teaspoon dried thyme 1/2 teaspoon kosher salt 1/2 teaspoon fresh ground pepper 4 6 ounce cans minced clams in their juice 1 8-ounce bottle clam juice 1/4 cup flour 3 tablespoons butter 2 cups whole milk 1. Heat olive oil in...
December 1, 2015 |
The afternoon wore on and Snockey's, the century-old South Philly oyster house, began running out of things - crab cakes, littleneck clams, time. One customer, Arlene Campbell, was told by co-owner Ken Snock that her takeout order was the last one Snockey's would ever serve. She walked out with boxes filled with shrimp, clams, and salmon for her family. It was standing-room-only around the small bar, and behind it staff bustled, shucking the last oysters and serving the last beers and Bloody Marys to the last rush of customers who would ever walk through Snockey's doors.
February 26, 2014 |
IF DON TOLLEFSON was stashing his alleged ill-gotten gains, it sure as hell wasn't in the storage units he rented on Columbus Boulevard. Not unless the former sports anchor was splurging on junk with all the money he'd allegedly collected from people who never got the tickets he'd promised. "He was a hoarder!" a man speculated about Tollefson, 61, after peering into one of his storage units at Public Storage near Callowhill Street. Old hockey sticks. A jar of Progresso white clam sauce.
May 23, 2013 |
WASHINGTON - At the center of a political storm, an Internal Revenue Service supervisor whose agents targeted conservative groups swore Wednesday she did nothing wrong, broke no laws and never lied to Congress. Then she refused to answer lawmakers' further questions, citing her Fifth Amendment right not to incriminate herself. In one of the most electric moments since the IRS controversy erupted nearly two weeks ago, Lois Lerner unwaveringly - but briefly - defended herself before the House Oversight and Government Reform Committee.
March 7, 2013 |
My favorite way to prepare clams is to steam them. In this recipe, I added broccoli rabe, which absorbs some of the clam liquor as it cooks. Asian Steamed Clams or Mussels With Broccoli Rabe Makes 4 servings 2 tablespoons vegetable oil 1 tablespoon grated fresh ginger 1/2 cup finely chopped scallions (white and green parts) 3 cloves garlic, minced 1 teaspoon Chinese chili sauce (or hot sauce) 1/2 cup dry white wine 1/2 cup low-sodium chicken broth 3 dozen littleneck clams or 2 pounds mussels, scrubbed well 1/2 teaspoon sesame oil 3 cups blanched and coarsely chopped broccoli rabe 8 thick slices country-style bread, toasted 1. In a large saucepan, heat the oil over medium high.
January 10, 2013
The Original Clam Tavern is a throwback in the best sense, an old-school seafood standby that's stayed true to blue-collar Clifton Heights for 50 years, both in fair prices and low-frills, fishtank ambiance. Its greatest asset is owner Tony Blanche, a childhood clam-shucker there who returned to buy it after a career in sales, who understands the value of quality ingredients treated with pride in continuity. You taste that in the peerlessly fresh mussels red, the creamy chowder, plump scampi and excellent crab cakes.