The tomato-based seafood stew called “cioppino” began in the kitchens of San Francisco’s Italian-American immigrants. Those cooks used a variety of fish and shellfish found in their new region to make this colorful, hearty meal.
Take that stew pot to New England and the seafood changes. Where San Francisco cooks have Dungeness crab, New Englanders have lobster, haddock, and other bounty from the North Atlantic.
Cioppino, it turns out, translates just fine to East Coast tables.
The tomato-based seafood stew called “cioppino” began in the kitchens of San Francisco’s Italian-American immigrants. Those cooks used a variety of fish and shellfish found in their new region to make this colorful, hearty meal.
Take that stew pot to New England and the seafood changes. Where San Francisco cooks have Dungeness crab, New Englanders have lobster, haddock, and other bounty from the North Atlantic.
Cioppino, it turns out, translates just fine to East Coast tables.
The tomato-based seafood stew called “cioppino” began in the kitchens of San Francisco’s Italian-American immigrants. Those cooks used a variety of fish and shellfish found in their new region to make this colorful, hearty meal.
Take that stew pot to New England and the seafood changes. Where San Francisco cooks have Dungeness crab, New Englanders have lobster, haddock, and other bounty from the North Atlantic.
Cioppino, it turns out, translates just fine to East Coast tables.
The tomato-based seafood stew called “cioppino” began in the kitchens of San Francisco’s Italian-American immigrants. Those cooks used a variety of fish and shellfish found in their new region to make this colorful, hearty meal.
Take that stew pot to New England and the seafood changes. Where San Francisco cooks have Dungeness crab, New Englanders have lobster, haddock, and other bounty from the North Atlantic.
Cioppino, it turns out, translates just fine to East Coast tables.
The tomato-based seafood stew called “cioppino” began in the kitchens of San Francisco’s Italian-American immigrants. Those cooks used a variety of fish and shellfish found in their new region to make this colorful, hearty meal.
Take that stew pot to New England and the seafood changes. Where San Francisco cooks have Dungeness crab, New Englanders have lobster, haddock, and other bounty from the North Atlantic.
Cioppino, it turns out, translates just fine to East Coast tables.
The tomato-based seafood stew called “cioppino” began in the kitchens of San Francisco’s Italian-American immigrants. Those cooks used a variety of fish and shellfish found in their new region to make this colorful, hearty meal.
Take that stew pot to New England and the seafood changes. Where San Francisco cooks have Dungeness crab, New Englanders have lobster, haddock, and other bounty from the North Atlantic.
Cioppino, it turns out, translates just fine to East Coast tables.
The tomato-based seafood stew called “cioppino” began in the kitchens of San Francisco’s Italian-American immigrants. Those cooks used a variety of fish and shellfish found in their new region to make this colorful, hearty meal.
Take that stew pot to New England and the seafood changes. Where San Francisco cooks have Dungeness crab, New Englanders have lobster, haddock, and other bounty from the North Atlantic.
Cioppino, it turns out, translates just fine to East Coast tables.
Pumpkins are an obvious choice to carve for Halloween. They are orange, they are stiff (ideal for carving, and lasting longer), and they can be pretty cheap. But it’s 2016, and while it might have been cool to do the traditional thing for the last century or so, there are plenty of other foods that you can also carve. Because why not? Maybe we all just need to live a little.
Go ahead and impress your friends by having a food-carving party that doesn’t involve pumpkins. These eight foods (like avocados!) are a great place to start.
<p><a href=’http://www.thekitchn.com/8-surprising-foods-you-can-turn-into-jack-o-lanterns-236475′><strong>READ MORE »</strong></a></p>
(Image credit: Devon Jarvis)
Serving pieces can be awkward to store. They come in all shapes and sizes, and sometimes they are seasonally specific. For example, you need your red glass, gold-rimmed condiment tray out and at the ready the entire month of December, but the rest of the year it goes into hiding.
That’s why I love this tiny cart, which is the perfect home for pieces on deck.
<p><a href=’http://www.thekitchn.com/the-ikea-raskog-cart-as-dining-room-sideboard-236456′><strong>READ MORE »</strong></a></p>
Stare your hot chocolate right in the eyes — spooky, no? Well, not really. It actually is pretty cute. This easy finish to a steaming mug of the good stuff involves ingredients you already have in your pantry, but dresses it up for the holiday and makes it a lot more fun to sip.
<p><a href=’http://www.thekitchn.com/spooky-eyeball-hot-chocolate-236347′><strong>READ MORE »</strong></a></p>