We caught up with Ryan Tate of the Michelin starred Le Restaurant and All Good Things to get his take on what ingredients he thinks home cooks should experiment with in their own kitchens.
Tag: mackerel
In our current issue Paul Greenberg, author of the James Beard-award winning New York Times bestseller Four Fish, recalls the time he caught 50 pounds of mackerel on a boat from Sheepshead Bay. Having no idea how to preserve the highly perishable fish, he called on the wisdom of the East and Far East and ended up with enough sushi and pickled fish to last two months.
