The flavors of Thai food — lemongrass, limes, and chile peppers — pair beautifully with fish and seafood. Use these fabulous flavors in western dishes, like grilled fish, for a memorable dinner. Thai native and Saint Louis resident Naam Pruitt bridges her two worlds by combining a homemade green curry sauce with salmon. Green Curry […]

The combination of sweet and spicy and salty is wonderful on fish. This marinade features fresh ginger combined with dark maple syrup, then pan-seared to form a brown crust. Ginger-Maple Salmon is Number 9 on our list of the Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory. The recipe is available here. The […]

First we discovered the lemon cream sauce, which is good, but seemed to call out for seafood. So we put seared sea scallops on top of the sauce. But such a beautiful sauce needs better treatment. So we used fresh lobster and shrimp, mixed with a little mascarpone cheese and seasonings, and stuffed into fresh […]

A good scampi is an excuse to eat lots of garlic butter and this recipe elevates the simple scampi by adding scallops, wine, and seasonings. Shrimp and Scallop Scampi is Number 17 on the list of Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory. Get the recipe here. Shrimp and Scallop Scampi is […]

One of the most common questions I am asked is “what kind of olive oil should I use?” There are so many olive oils available and the labeling is very confusing. Yesterday, Kitchen Conservatory had a class on olive oil, which included a tasting of several oils. My first recommendation is, taste the oil and […]

Shrimp, which used to be a delicacy, is now ubiquitous. Frozen shrimp, already peeled and deveined, but with the tail left on, is readily available and used by home cooks and restaurant chefs alike. “P-and-D” shrimp is super-easy to use and requires virtually no prep work other than defrosting and cooking. It is a rare […]

The season of eating fish is here and Kitchen Conservatory is offering some brand-new cooking classes featuring exciting and delicious fish recipes. No more fish sticks or fish cakes! Two very talented chefs will be cooking from the freshest catch of the day. These all-fish cooking classes will excite your tastebuds as you watch the […]

Luxurious foods are always on Valentine menus: lobster, crab, scallops, oysters, and other fish and shellfish, which inspired the fishmonger to comment, “Nothing says true love like dead fish.” Nor is killing the live lobster a prelude to a kiss. Be kind to your sweetheart and shell the seafood before serving. Lobster meat is easily […]

Unfortunately, no one in St. Louis sells real grits, only instant grits. Our town is not southern enough to market grits! To get true grits, one must drive down south and load up the trunk or order online. If you are used to instant grits, the coarse texture and flavor of long-cooking grits is a […]

Felicia writes, “How do you make sauce Newburg?” This delicious cream sauce for shellfish is flavored with sherry. I like to add fresh artichoke hearts and mushrooms and serve the sauce over rice, pasta, or potatoes. Lobster-Crab Newburg 3 lobsters 1 onion, chopped 1/2 pound mushrooms, sliced 4 tablespoons butter 4 tablespoons flour 1/2 teaspoon paprika […]