It's the way to go for maximum flavor and striking presentation, with some highlights from dining out and an informal recipe for branzino
When I took a cooking class in France a long time ago I had mackerel for the first time. I liked it a lot. I have never fixed it and I have not seen it on any restaurant menus. I may have to try making it myself. Great newsletter.
Thanks, Betty! I've only had mackerel out as well, it's among the selections from Uwajimaya that I want to try soon too.
I get overwhelmed at Uwajimaya so I'm hoping I can find it at another seafood shop.
When I took a cooking class in France a long time ago I had mackerel for the first time. I liked it a lot. I have never fixed it and I have not seen it on any restaurant menus. I may have to try making it myself. Great newsletter.
Thanks, Betty! I've only had mackerel out as well, it's among the selections from Uwajimaya that I want to try soon too.
I get overwhelmed at Uwajimaya so I'm hoping I can find it at another seafood shop.