OUR SERIES, HOOKED: NEWLYWEDS IN THE KITCHEN, IS WHERE BOSTON-BASED COUPLE KIM WATSON ITO AND JUSTIN ITO-ADLER CHRONICLE THEIR LOVE OF SEAFOOD AND A WHOLE LOT OF QUARANTINE COOKING. FOLLOW THEIR...
The fun thing about writing a food blog with your food-obsessed husband is that it ends up being pretty heavily reliant on his expertise, a lot less so on your writing abilities. So, what is a food-novice writer to do when the person who actually knows what they’re talking about is too busy cooking to talk about it?
What do Elgin Baylor, Moses Malone and black sea bass have in common? They are all HIGHLY underrated.
There are a few things that come to mind when I think of fish. I see fins, tails, scales... the ocean.
We were pumped for our next assignment at Wulf’s. Blowfish tails have been trending at restaurants all over the country for the past few years. They’re a perfect handheld appetizer and can stand up to bold flavors and a variety of preps.
Our next deep dive into the world of seafood is a big one. As a couple, we’ve taken on kampachi collars, eel, monkfish liver — but we had never expected Wulf’s would send the one item to make Justin flinch.
Kim Watson Ito and Justin Ito-Adler are newlyweds living in the North End of Boston. One is a professional writer and the other is a former restaurant industry professional.
