Fish
Collard-Wrapped Smoked Salmon with Rice
Chef Margot shares her light, yet filling collard salmon rice wraps. Ingredients1 bunch large-leaved collard greens2# smoked salmon (we like the peppered kind from The Smokery!)1# cooked rice (Weihani red or wild rice is excellent)1 small fresh leek and/or head of garlic, peeled and sliced DirectionsIn a large pot of boiling salted water, dip the…
Read MoreMoqueca de Camarao in Salvador, Brazil
Sam Sadle updates us from Salvador, Brazil. After traveling through five countries, we finally arrived at long last in Brazil; a country in the middle of South America, vast in size and population, with a somewhat bizarre language, and a racial makeup more diverse than the United States. Brazil is in many ways very disconnected…
Read MoreThe Food Scene in Bangkok, Thailand
Emily Trenholm updates us from Bangkok, Thailand. We have eaten some incredible food in our time in Bangkok and Cambodia. Much of the restaurants serve Thai food; many of the dishes are curries or stir fries, incorporating coconut milk, chilies, and fresh herbs. The Khmer cuisine of Cambodia uses some of the same ingredients but…
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