Posts by Nabanita Dutt

COOKING WITH CHEF JOHN HOWIE: CLAM LINGUINI

“In Washington state, we’ve got some wonderful saltwater manila clams or butter clams as people often call them, and they’re the star of this simple, fabulously aromatic, seafood dish,” says Chef John Howie. “I will also be adding some sea clam meat to fortify the pasta and make it really yummy.” Then there are Roma…

Read More

COOKING WITH CHEF JOHN HOWIE: MOM’S POTATO SALAD

There are all sorts of potato salads, up and down the American taste spectrum. From bland, overdressed, gag-inducing dollops of something yellow and mushy to a perfect symphony of taste, texture and eye appeal – United States is a nation that cannot have enough of all of them. But the potato salad that would triumph…

Read More

9 WAYS TO MAKE YOUR OWN PLUMP, JUICY SAUSAGES

Supermarkets have simply ruined sausages for many people. Filler, fluids, modifiers, all packed into tubular bags of intestines with the worst bits of waste meat collected off the floor once the butchery has been swept… Graphic, mental images of the contents of a pack of cheap, supermarket sausage can take people to some really fanciful…

Read More

COOKING WITH CHEF JOHN HOWIE: GRILLED SALMON PASTA SALAD

Salmon is one of the most versatile ocean fishes out there –  grill it, bake it, sautée it, sandwich it, and there will still be ways left to enjoy a hunk of this fabulously flavorful, orangey-pink meat. Because of the density of its meat, salmon can hold up to heavier sauces and cooking methods better…

Read More