Spicy Crab in Wonton Cups

A wee finger food with a wallop of vibrant flavors, these pretty little passed hors d’oeuvres are perfect for parties.

  • Quick Glance
  • 25 M
  • 35 M
  • 0

Smoked Salmon Canapés with Lemon, Horseradish and Dill

We’ve pretty much always got rich, buttery puff pastry in our pantry so we can make these bite-sized puff pastry hors d’oeuvres of smoked salmon, dill, and capers.

  • Quick Glance
  • 40 M
  • 1 H, 30 M
  • 0

Miao Red-Sauced Fish

This fish is cooked in the Miao way in a sauce made with pickled red chiles. Sorta got to taste it to believe it.

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  • 45 M
  • 45 M
  • 0

Seafood Salad with a Creamy Tarragon-Mustard Dressing

This creamy, dreamy seafood salad can be made with just about any combination of seafood—crabmeat, octopus, shrimp, squid, scallops, mussels, even conch.

  • Quick Glance
  • 30 M
  • 45 M
  • 0

Oysters Rockefeller

There are few chefs we trust to reinvent classics like oysters Rockefeller. Jacques Pépin is one of those chefs.

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  • 30 M
  • 30 M
  • 0

Big City Salmon with Martini Sauce

Salmon makes an easy, elegant entree when it’s swimming in a martini-inspired sauce. Hiccup.

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  • 25 M
  • 25 M
  • 0

Fritto Misto Amalfitano

You haven’t truly had fried seafood until you’ve had fritto misto, the unforgettable fried seafood made in the style of the Amalfi Coast. Trust us on this.

  • Quick Glance
  • 20 M
  • 40 M
  • 4

Salmon Cakes with Chipotle-Corn Salsa

A perfect party starter, these salmon cakes are lightly coated in panko and crisped in olive oil. Chipolte and corn salsa complements the rich salmon.

  • Quick Glance
  • 1 H
  • 1 H, 45 M
  • 0

Nicoise Salad

Nicoise salad, or salade Nicoise in French, is a composed salad. Fresh tuna, potato salad, egg, green beans, tomatoes, and greens are arranged and served.

  • Quick Glance
  • 40 M
  • 1 H, 30 M
  • 1

Steamed Lobster with Herb Sauce and Lobster Bisque

Steamed lobster and lobster bisque. What says summer in New England more? Corn and fingerling potatoes round out the feast perfectly.

  • Quick Glance
  • 2 H
  • 4 H
  • 0

Portuguese Scrambled Eggs with Salt Cod and Potatoes

A classic recipe in Portugal, this dish features softly scrambled eggs filled with fried potatoes and shards of salt cod. On top: olives and parsley.

  • Quick Glance
  • 1 H
  • 1 H, 15 M
  • 19

Crispy Rock Cod with Citrus Sauce

A simple seared fish fillet with a tart citrus lilt, this recipe comes together with ease even on the craziest of weeknights.

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  • 10 M
  • 30 M
  • 0

Stuffed Quahogs

For a taste of Martha’s Vineyard away from the coast make these stuffed quahogs – hard shell clams – to enjoy with an evening drink before dinner.

  • Quick Glance
  • 50 M
  • 1 H, 20 M
  • 0

Tennessee Shrimp and Grits

Classic shrimp and grits gets a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire sauce.

  • Quick Glance
  • 1 H
  • 1 H, 15 M
  • 5
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