This is a gorgeous, spicy recipe that can be put together in half an hour. There are a number of variations – mine is a little sweeter than some, and with an extra kick. My husband described it as “a tangy puttanesca with shrimp.”
You will need:
1 lb. thawed shrimp, peeled and deveined
4 roma tomatoes, chopped
5 [...]
Perloo (or, as it’s often spelled, pilau) is a specialty of the Carolinas: a hearty, one-pot rice dish descended from Middle Eastern pilafs and chock-full of a rich variety of meats and vegetables. This variation showcases shrimp and oysters, along with the kick of chilies and the smoky flavor of ham and kielbasa. [...]
Consumer consciousness has come a long way from the days when “organic” meant a small, grumpy apple with worm spots or impossible-to-find specialty grains sold in bins at the rear of health food stores. The Green movement, increased education about health and agricultural practices, and the undeniable boost of becoming chic have all helped to elevate [...]
Recent labeling laws, called COOL (country-of-origin labels), require grocery stores and other seafood outlets to clearly inform shoppers where their fish comes from. China? Thailand? U.S. waters? Wild or farmed? A new generation of savvy seafood shoppers is learning to ask questions about the origins of fish, and to make educated decisions about their purchases.
Along [...]