I cook because I love to eat. I garden because I love to cook.
There’s something about carbohydrates and garlic; they go well together. Think garlic bread, garlic knots from any New York pizzeria, and even my mashed potato pizza, fragrant with roasted garlic, mashed potatoes, fresh mozzarella, and Parmesan cheese. The carbs are a vehicle for the pungent …
Long Island is the land of clams. From the original native peoples to the multicultural residents of Long Island today, clams have always been a tasty part of the culinary repertoire. Surrounded by salt water on all sides, with sandy and muddy habitats aplenty, there …
I have a degree in marine biology. Well, technically it’s a Master’s degree in Marine Environmental Sciences. There are many benefits of going to school for marine science. You get to check out all kinds of really cool things in the oceans and along the …
Last weekend I stopped in the fish store to buy a piece of fish for dinner. Sitting there on ice was a pile of live soft-shell clams with their siphons sticking out from between their paired shells. I know my wife Marci loves steamers, and …
