Pictured: Baja-style sea scallop tacos with red onion escabeche and Baja sauce. Red onion escabeche: Red onions, sliced. Lime juice. Rice wine vinegar. Salt. 30 ...
We ate ceviche tacos in the corner booth by the port hole window, under the photo of a beer bellied man in a speedo holding a swordfish. Fini's Landing was quite a scene this Sunday evening: The ...
“From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Recipes selected by ...
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