Episode 29: Vivian Howard of “A Chef’s Life”

September 30, 2015 | Seafood Recipes
There are small towns, and then there's Kinston, North Carolina (population: approximately 21,677). That's where you can find Chef & the Farmer, a restaurant owned by Vivian Howard and her husband Ben. For this episode of the Bon Appétit Foodcast, Howard joins editor in chief Adam Rapoport and deputy editor Andrew Knowlton to talk about the restaurant and her PBS show “A Chef's Life.” Howard admits that having cameras following her aroun
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ICES recommends large cut to North Atlantic mackerel TAC; first herring hike in years

September 30, 2015 | Seafood News
Scientific body recommends a roughly 26% cut in mackerel catches; blue whiting advice down somewhat, while herring advice is up around 12% ...read more
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10 Dishes You Loved in September

September 30, 2015 | Seafood Recipes
These were the 10 dishes you loved the most in September. There will be enchiladas. The post 10 Dishes You Loved in September appeared first on Bon Appétit. ...read more
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Why We’re Crazy for Honeycomb-Candy Butter (as if We Need to Explain)

September 30, 2015 | Seafood Recipes
When a reader recently asked us to hunt down the recipe for these Ricotta Pancakes With Honeycomb-Candy Butter, we immediately knew “honeycomb-candy butter” was going to become our new favorite confection. Imagine toffee that's been pumped full of air pockets—that's the texture of honeycomb candy. The crispy treat is made when baking soda is added to dark caramel, trapping the bubbles to look like, well, honeycomb. It's airy, light, sweet,
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How to Buy, Store, and Cook With Winter Squash, In Season in October

September 30, 2015 | Seafood Recipes
If there was ever a harbinger of autumn weather, it's winter squash. Orange as the fall leaves, and perfectly delicious roasted or simmered into a warming soup, squash is versatile and tasty, walking the line between savory and sweet. HOW TO BUY There are almost as many varieties of winter squash as there are methods of cooking them: Butternut, delicata, hubbard, acorn, spaghetti, and pie pumpkins all fall under the “winter squash” umbrella.
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How to Buy, Store, and Cook With Sage, In Season in October

September 30, 2015 | Seafood Recipes
What is fall without sage? (Hardly a fall at all, we'd argue.) This woody, hardy herb is tough enough to stand autumn's cooler temperatures, and can also stand up to high-heat cooking methods—making it the perfect pairing for roasted vegetables, pan sauces, or braised and roasted meat. Plus, the cozy, earthy flavor and scent will warm you from the inside out. HOW TO BUY Early in the fall, the sage available at most farmers' markets is fresh, of
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How to Buy, Store, and Cook With Leeks, In Season in October

September 30, 2015 | Seafood Recipes
Anything an onion can do, a leek can do, too. Caramelize the whites in butter; add them to soups, stew, and stocks; sauté them…need we go on? Plus, you can use the greens in homemade soups and stock, which helps cut back on kitchen waste. They're harvested throughout the summer and into late fall. HOW TO BUY Leeks are notoriously dirty, so don't be put off by a little grittiness or mud. Beyond that, look for taut, well-formed whites without an
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How to Buy, Store, and Cook With Cranberries, In Season in October

September 30, 2015 | Seafood Recipes
Despite conventional wisdom, cranberries do not originate in gelatinous canned molds; they grow in marshy bogs, on vines. Just before they're ready to be harvested, the bogs are often flooded with water. The water is then churned, to help extract the berries from the vines. They can also be harvested “dry” with an automatic picking machine. Fresh cranberries have a very tart, sour flavor that is best when tempered with a little sweetness. HOW
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How to Buy, Store, and Cook With Apples, In Season in October

September 30, 2015 | Seafood Recipes
You say “fall,” we say “apples.” Sure, these red (Or green! Or orangey-pink!) fruits are available in supermarkets year-round, but there's something so satisfying about biting into a perfectly ripe, just-picked apple. Whether you eat them raw as snacks; bake them into pies, crumbles, or crisps; or sneak them into your sandwiches, we're big fans of fall's showiest and most popular fruit. (Although we do have a soft spot for the season's sm
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Salmonex: Chile prices to US, Brazil back up

September 30, 2015 | Seafood News
Prices to the US and Brazil inch up, while Japan remains srtable once more ...read more
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