Salmoriglio is a traditional Southern Italian sauce, and its pungent, acidic, herbal bite complements sweet summer tomatoes and light striped bass. Substitute the bass with another sweet, mildly fatty fish; too rich of a fish will overpower the sauce and potatoes.
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Boston chef Jody Adams shares lessons she would tell her younger self.
Jody Adams of Rialto in Cambridge, MA, stocks her kitchen with this intensely flavored Egyptian blend of toasted nuts and seeds, traditionally eaten on bread dipped into olive oil. "I like to sprinkle it on salads and stir it into yogurt," she says.
This riff on pasta with clams features strips of sweet roasted pepper, toasted walnuts and fresh herbs along with Middle Eastern flavors like pomegranate molasses and cumin. Slideshow: Seafood Pastas