This is a gorgeous, spicy recipe that can be put together in half an hour. There are a number of variations – mine is a little sweeter than some, and with an extra kick. My husband described it as “a
Shrimp and Oyster Perloo
Perloo (or, as it’s often spelled, pilau) is a specialty of the Carolinas: a hearty, one-pot rice dish descended from Middle Eastern pilafs and chock-full of a rich variety of meats and vegetables. This variation showcases shrimp and oysters, along
The Problem with “Organic” Seafood
Consumer consciousness has come a long way from the days when “organic” meant a small, grumpy apple with worm spots or impossible-to-find specialty grains sold in bins at the rear of health food stores. The Green movement, increased education about
Smart Seafood Shoppers Keep it Simple and Safe
Recent labeling laws, called COOL (country-of-origin labels), require grocery stores and other seafood outlets to clearly inform shoppers where their fish comes from. China? Thailand? U.S. waters? Wild or farmed? A new generation of savvy seafood shoppers is learning to