Recipes

  • Hollandaise Sauce

    ByStephen Albert

    Hollandaise sauce is a smooth rich creamy sauce thickened by the use of egg yolks. Use hollandaise sauce as a topping for asparagus, broccoli and other vegetables. Hollandaise and mayonnaise are very similar—the fats are the difference: hollandaise uses butter; mayonnaise uses vegetable oil. One of the earliest recipes for hollandaise appeared in a French…

  • Seviche Recipe

    ByStephen Albert

    Seviche is a blend of fresh raw saltwater fish, lime juice, and the addition of vegetables and spices. Seviche is popular as both an appetizer and main course in many Latin American countries. Seviche–which is also spelled ceviche or cebiche–is said to have originated in the ancient Inca civilizations of Peru and Ecuador. The essence…

  • Avocados with Seafood

    ByStephen Albert

    Avocado has a sweet grassy flavor and the texture of butter. Match avocado with mild and subtly flavored partners. Avocado will add richness to a dish. Match avocado with bacon, scallions, tomatoes, basil, red onions, chiles. The recipe here matches avocado with shellfish–lobster and crab. Print Avocados with Seafood Author Steve Albert Yield 4 servings…

  • Cocido Recipe

    ByStephen Albert

    Cocido is a Spanish meat and vegetable stew that is slowly cooked and then served in three courses or vuelcos (singular vuelco) from the same pot. There are several regional variations of cocido throughout Spain and Portugal–and in other countries where Spaniards have immigrated. While chickpeas are essential to every cocido, the combination of meats…

  • Poached Pear Recipe

    ByStephen Albert

    Since pears—that is the European varieties–are plucked from the tree before they are ripe and cure to ripeness usually in a cool, dark place, how do you know a pear is ready for your bite? Well, there are two ways to choose a pear for eating out of hand: smell and feel. A ripe pear…