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BBQ Pepper Shrimp, Warm Baguette, Green Salad: Happy Friday

Good morning. The ospreys are returning to their winter-ravaged nests near my home waters this week, after long passage from South America, a sure sign of spring. The striped bass will show up behind them, looking for food in the shallows up in the back bays and estuaries. I'll rig a fly rod and go look for them, under the birds' watchful glare.

It's early yet, though. The water's in the low 40s and the trees on the shore are bare. The fishing's imaginary right now, at least for me. I'll still think about it all weekend in the kitchen, though, as I cook.

On the menu for Saturday night: this lovely BBQ pepper shrimp (above) that Korsha Wilson adapted from a recipe of Tim McNulty's, used at his family's Lobster Pot restaurant in Provincetown, out at the very end of Cape Cod. It's a variation on the New Orleans classic, made a little more luxurious with a nutty beurre blanc blended into the Worcestershire and herby hits of rosemary and thyme.

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I'll serve that dish with a baguette warmed through in the oven, ahead of a green salad. (I'd like to accompany both with a lengthy discussion of crab flies and their use in the early part of the fishing season, but there will be no takers at my table for that.) All-purpose biscuits would be a nice match as well, though you may wish to bake those on Sunday morning instead, to slather with butter and marmalade and eat with scrambled eggs.

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How George Foreman Turned A Home Grill Into A Culinary Heavyweight

The George Foreman Lean Mean Fat Reducing Grilling Machine was the kitchen appliance America didn't know it needed.

When it arrived in the mid-1990s, Food Network and food blogging had just been born. Martha Stewart was redefining home entertaining, and Richard Simmons had made low-fat fun. Salsa was outselling ketchup for the first time, a reflection of the country's changing demographics and its surging interest in food and cooking.

Mr. Foreman, who had left boxing and became an evangelical preacher, was making money as a pitchman for Doritos and mufflers. He wasn't an instant convert to the grill. An early model that the Salton company shipped him, as it searched for a spokesman, sat unused until his wife, Mary, pulled it out and made a couple of hamburgers.

Mr. Foreman agreed to let Salton, a manufacturer of juice extractors and pasta makers, slap his name on the grill, and by 1996 it had sold $5 million worth. The company would go on to sell more than 100 million of the appliances.

The George Foreman Grill infused itself into all layers of society. It became a dorm-room staple and a star on late-night television. Chefs at the sprawling Tavern on the Green in New York City set one up near the dining room to quickly grill tuna steaks for salade niçoise. Jimmy Breslin, the tough-talking newspaper columnist from Queens, kept one on the counter in his New York apartment and raved about it to visitors.

The New York Times Creates 24 Pastas To Welcome Spring

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Emily Weinstein of New York Times Cooking and Food joins Morning Joe to discuss the special 'Spring Forward Pasta' section and Krysten Chambrot's '24 Easy Pastas to Welcome Spring'.March 21, 2025