So long, soggy calamari. This low-temp approach defies common deep-frying logic yet ensures a crisp crust and tender seafood. And if you’ve yet to experience fried lemons, just wait.
About David Pasternack | Ed Levine
David Pasternack is the chef and co-owner of New York’s Esca. He’s also an avid fisherman and is equally enthusiastic about catching fish as he is about serving it. Esca received a three-star review from The New York Times that dubbed Pasternack the “fish whisperer.” In 2004, the James Beard Foundation recognized him as Best Chef: New York City. Ed Levine is a New York-based food writer and the founder of the Serious Eats website. He’s also a recurring judge on Food Network’s Iron Chef America and has appeared on Good Morning America and Charlie Rose. Serious Eats has won two James Beard Awards and was named by Time as one of the Top 50 Websites in 2008 and 2010. @escarestaurant @seriouseatered
Seafood Soup Amalfi-Style
This soup, which hails from Italy’s Amalfi Coast, takes its depth of flavor from ample fish, San Marzano tomatoes, fennel, herbs, and a splash of spirits.