732: Real world seafood cooking with Genevieve Ko and Jennifer Bushman
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
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How to Make a Pesto Sauce From Tin Seafood
If i'm making a posta, you make the poss you make the sauce, and instead of cooking the sea food with it, you just add it at the end. It's not like finishi, like a little sprinkle of herb on top, but you're just not cooking it very heavily. Ando often these tin seafons come in oili. Would you use that oil? Do you drain ta? I love using the oil. You can always add, but you can't take away cherceshere.
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