When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.
The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender.
The codfish is a staple food For which I'm seldom in the mood. This fish is such an utter loss That people eat it with egg sauce.
They say fish should swim thrice * * * first it should swim in the sea (do you mind me?) then it should swim in butter, and at last, sirrah, it should swim in good claret.
My signature dish - something I've been making since I was 10 - is angel hair pasta with shrimp and feta in a white-wine basil sauce with tomatoes, because it's absolutely amazing.
Most seafoods should be simply threatened with heat and then celebrated with joy.
You never hear about good seafood places.
I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.
I like seafood like prawns and fish - I can live on prawns!
I don't show just anyone how to crust a sea bass. That's sacred information.
I'm a huge seafood lover; I could cook it everyday.
There's a lionfish cookbook put out by the Reef Environmental Educational Foundation, and it tells you how to catch them, how to clean them.
My default-setting Italian recipes that I always fall back on are the ones that we had as kids, like spaghetti vongole, which is tomato and clams with spaghetti.
