Farm to table, circa 1983. A favorite recipe. Some great food. And drinks.
Great column and loved the clams and pasta recipe but I’m afraid I’ll have to omit the cheese. The Italian pasta gods will send lightning bolts from the sky if I mix cheese with clams. No matter how delicious! But it’s good to know that rules are made to be broken.
I noticed what looks like a foam on top of the pasta dish from Rezdora. This is probably very short-sighted of me, and I have never tasted a dish with a culinary foam on it, but it looks so unappetizing to me! And foams are everywhere! Very trendy. lol Maybe I should give it a try before I judge.
I'm with the Italians when it comes to cheese on fish—a lot of Mexican places in the Northeast put cheese on fish tacos, and I find the taste truly vile. The rest of the recipe sounds great, though....
How I wish I’d been in the audience for Dinner SOS! Sounds like a complete blast...
I think I’d be happy with that wine list if presented now. Or a Martinez of course.
What is the secret to not-fishy fish?