Good Food
Seafood Stew with Russ Parsons
Russ Parsons is food columnist for the LA Times and author of How to Read a French Fry . He talks to us about seafood stew. Monkfish and Clams with Chorizo Total time: 1 1/2 hours Servings: 6 Note: The best sausage to use for this is the semi-cured Spanish chorizo available locally as chistora, though any other Spanish chorizo will suffice.
By Evan Kleiman • • 1 min readRuss Parsons is food columnist for the LA Times and author of How to Read a French Fry . He
talks to us about seafood stew.
Monkfish and Clams with Chorizo
Total time: 1 1/2 hours
Servings: 6
Cioppino
Total time: 1 1/2 hours
Servings: 8
The full episode
7 of 8
Siberian Railroad and Great Service- 1:00Market Report - Pomegranates
- 7:00Trans-Siberian Railroad
- 16:00Where the Heck is My Waiter?
- 22:00No More Left-Over Chocolates
- 28:00The Perfectionist's Cookbook
- 30:00Real Wasabi
- 38:00Seafood Stew with Russ ParsonsYou’re reading this
- 51:00Saveur Magazine Talks Turkey
The full episode
7 of 8Siberian Railroad and Great Service- 1:00Market Report - Pomegranates
- 7:00Trans-Siberian Railroad
- 16:00Where the Heck is My Waiter?
- 22:00No More Left-Over Chocolates
- 28:00The Perfectionist's Cookbook
- 30:00Real Wasabi
- 38:00Seafood Stew with Russ ParsonsYou’re reading this
- 51:00Saveur Magazine Talks Turkey