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Uni

Sea urchin has finally hit the mainstream. Although this briny, slivering sea creature's eggs are definitely an acquired taste, we learned to appreciate uni in everything from Richard Blais's uni- and crab-studded black garlic spaghetti with horseradish to Carlo Mirarchi's sea urchin straciatella.

Read More Aspen Food & Wine Classic2011 Food Trends2011 AspenSea UrchinUni