Whenever my lovely niece Johnna asks me for a recipe, I hop to it for a few reasons. First because she is one of my favorite people on Earth and she would be yours, too, if you had the good fortune of knowing her. Second, because the lovely Johnna has a lovely little family that includes a Hungry Husband, three and a half year-old Harper, and 14 month old Walker, that she very ambitiously tries to cook for, and I'd do anything I could to help. The third reason, which is related to the second, is that I love to be needed. So the other night when Johnna saw a picture of a scallop dish I'd made for dinner and asked me for the recipe, well, this is me, hopping to it. I cooked these scallops in Lake Placid where I am staying with my friend, Sara Foster. It was one of those inspirational collaborations that started with, "Let's cook the scallops while they're fresh," (she'd brought them in a cooler from CT the day before after a particularly meat-heavy week); and "What else do we have to ...

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For some it's obvious: New Yorkers have their pizza. Cubans have their coffee. San Franciscans have cioppino. As a Southern Californian (I was born in Tijuana, spent my childhood in San Diego, and now live half the time in Los Angeles, half the time in New York), I have my points of regional culinary pride, too. The list goes like this: fish tacos. Lately they've been fetishized but for some of us, the relationship is something deeper, lasting, and sincere. It's proximity to Mexico. I can't even begin to tell you the ways--edible and not--that this is beyond cool, and anyone who says that Tijuana isn't really Mexico (which I've been told almost as many times as I've told people I was born in Tijuana) is an idiot. And Sea urchins,. Pulled from reefs off the coast of San Diego or Santa Barbara--I think I love them. So when I saw "Spaghetti with Sea Urchin" on the menu at Angelini, where I dined with my mother for her birthday recently, I couldn't resist. I was introduced to sea urchin p ...

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