Salmon, polenta chips, and zucchini fritters


This dish is a combination of two recipes from a cookbook I recently discovered entitled “How to be a better cook.” I like how the dishes are simple, classic, and yet innovative. The book is intended to be a guide for those that do not dare enter the kitchen; indeed, the concept of the show that bares the same name is to take a newbie cook (i.e., someone who thinks that cooking an omelet is easy) and teaching them how to make a three-course meal from scratch.

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Spaghetti alle vongole


One of the things I miss the most in this land locked country is fresh fish. And by fresh I do not mean fillets that your fishmonger extracts from a well styled iced window. No, by fresh I mean fish that was swimming the previous evening in the Adriatic sea, and is now on my plate.

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Salmon with lentils


I am attempting to reduce my carbs input, and this recipe just hits the spot. It is surprisingly delicious, with two crucial points in the recipe. First, the crispy salmon crust that is made by searing the fish in a very hot pan; second, the addition of vinegar to the lentils adds a fantastic freshness.

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Tarator-style salmon


For a quick fish supper, look no further: salmon topped with hummus and a mixture of walnuts, lemon zest, lemon juice, sumac, parsley, and purple onions. Serve it with couscous enriched with spring onions, chopped tomatoes, and copious amounts of parsley, and enjoy alongside of a glass of wine. Just don’t ask me for a wine pairing.

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