RecipeMuncher

It is winter here in Seattle. I have no idea if I can “technically” call it that yet, but when it gets down to 34F in the day time this not-so-hardy Englishman calls winter well and truly. Trees are bare, frost is on the ground, and I can now use my deck as as second fridge if I really need to. Yep. Winter is here. Winter for me means hearty warm soups, stews, braises. Often enough this means meat, but in my mind fish should certainly not get relegated during these cold months. Take (...)