laurel | Shared With: Everyone - Dec 18 2006 | fish, restaurant, recipe
Quoted: I'm always on the lookout for the perfect cabbage kimchi recipe, and this one's the best so far. It's taken from "The Book of KImchi," ...
- laurel | Shared With: Everyone - Oct 10 2006 | thai, fish, fish sauce, beef, recipe
Quoted: In Thai language, nam tok is a waterfall. This dish is usually cooked using a barbeque (the juices drip onto charcoal hence the name waterfall) ...
- laurel | Shared With: Everyone - May 12 2006 | recipe, cauliflower, leeks, mushrooms, seabass, fish, seafood, imported:del.icio.us
Black Sea Bass en Papilloteby Chef Terrance BrennanPicholine35 W. 64th St. NYC212.724.8585Serves 4Rate this recipe "This dish is our most popular fish offering," says Brennan. "Most of the work can be done ahead of time. Right before s
- laurel | Shared With: Everyone - Nov 17 2005 | seafood, fish, stew, soup, recipe, imported:del.icio.us
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Late night unhealthy food that hits the spot. They're open till 2:30 am.
1 FaverViewed: 5 TimesQuoted: The "battered and fried" section includes $5.50 catfish, $7 lingcod and albacore tuna, $4 smelt, $8 sturgeon and $9 halibut. My favorite was the sturgeon, which walloped the halibut on taste and texture. All come with fried preserved lemon, a garnish so good I could eat a full order of it. The fish comes ready to travel on two skewers with a respectable helping of cabbage slaw and a sauce.
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