Tuna Souffle
I adapted this tuna souffle recipe from a salmon souffle in The New York Times Cookbook by Craig Claiborne. It was the first cookbook I ever got, and is still one of the best.


Reviews of wines and spirits for the curious drinker.
Tuna Souffle
I adapted this tuna souffle recipe from a salmon souffle in The New York Times Cookbook by Craig Claiborne. It was the first cookbook I ever got, and is still one of the best.


Tuna Pasta, Japanese Style
My wife recently came home with a lovely seven-ounce tuna steak. Well, I love tuna, and because of this I thought, “this isn’t going to feed the two of us.” So I began to consider how to stretch it out. The answer? Tuna pasta, Japanese-style!