Susan Herrmann Loomis
Food writer
Recipes
Adolfo Calles's Aioli
Susan Herrmann Loomis · NYT Cooking
Basque Chicken With Peas
Susan Herrmann Loomis · NYT Cooking
Basque Potato And Green Bean Soup With Garlic
Susan Herrmann Loomis · NYT Cooking
Boiled Gooseneck Barnacles With Aioli
Susan Herrmann Loomis · NYT Cooking
What looks like a carpenter's thumb, feels like a rubber hose and is sweeter and more tender than spiny lobster? Why, gooseneck barnacles. They were long a delicacy to the indigenous peoples of the Pacific Northwest who used to scrape them off rocks at great risk and reserve them for tribal elders. When this recipe appeared in The New York Times in 1987, a seafood company in Nanaimo, British Columbia, had started exporting the barnacles to Spain and Portugal to keep up with demand.
Freda Cenarrusa's Braised Lamb Shanks
Susan Herrmann Loomis · NYT Cooking
Ginger-Pickled Red Cabbage
Susan Herrmann Loomis · NYT Cooking
Gypsy's Arm Cake
Susan Herrmann Loomis · NYT Cooking
Jerilyn's Blackberry Cobbler
Susan Herrmann Loomis · NYT Cooking
Pickled Ginger
Susan Herrmann Loomis · NYT Cooking
Roasted Sichuan Pepper-Salt
Susan Herrmann Loomis · NYT Cooking
Salmon With Leek And Oyster-Mushroom Stuffing
Susan Herrmann Loomis · NYT Cooking
Stir-Fried Shrimp With Fennel, Lemon And Angel-Hair Noodles
Susan Herrmann Loomis · NYT Cooking
Tea-Smoked Duck Breast
Susan Herrmann Loomis · NYT Cooking