Cook couscous. Press the seasoned little roly polies onto salmon fillets. Sauté until crisp yet tender. Sizzle spring veggies in butter. Accept accolades.
Mackerel with Onions and White Wine
Apr 06, 2010 by
This way of cooking mackerel, an overlooked fish, makes for a tender, moist bite. The onions add a depth of flavor, the wine-butter sauce a bit of luxury.
- Quick Glance
- 30 M
- 40 M
- 4
Roasted Branzino with Lemon
Apr 04, 2010 by
Branzino, a small Mediterranean sea bass with a mild flavor and delicate texture, takes its oomph here from roasted fennel and lemon.
- Quick Glance
- 25 M
- 1 H, 10 M
- 3
Clams and Sausage in a Cataplana
Mar 23, 2010 by
Clams, spicy sausage, onions, tomatoes, garlic, and aromatics meld in a Portuguese cataplana, a sorta precursor of the pressure cooker
- Quick Glance
- 25 M
- 35 M
- 11
Steamed Cod with Ginger and Scallions
Mar 02, 2010 by
Plain old Pacific cod gets punched up with an infusion of everyday aromatics including soy, ginger, and scallion. And it’s done in 15 minutes.
- Quick Glance
- 15 M
- 15 M
- 1
Brazilian Fish Stew | Moqueca
Feb 23, 2010 by
Known as moqueca in Portuguese, this fish stew is rich with peppers, onions, garlic, and a tomato-coconut broth–and, natch, fish.
- Quick Glance
- 40 M
- 4 H
- 23
Seafood Soup Amalfi-Style
Feb 18, 2010 by
This soup, which hails from Italy’s Amalfi Coast, takes its depth of flavor from ample fish, San Marzano tomatoes, fennel, herbs, and a splash of spirits.
- Quick Glance
- 1 H, 35 M
- 1 H, 35 M
- 3
Oysters with Sweet Pepper Relish
Feb 12, 2010 by
The combination of peppers, both sweet and hot, lemon zest, cilantro, cinnamon, and cumin make these plump oysters something special.
- Quick Glance
- 50 M
- 50 M
- 0
Hunan Hot-and-Spicy Shrimp
Jan 07, 2010 by
Shrimp are tossed in a peppery mix then seared in a reach-for-the-fire-extinguisher-hot sauce of chiles, ginger, garlic, and shallots.
- Quick Glance
- 40 M
- 1 H, 10 M
- 5
Trenette with Langoustines
Jan 04, 2010 by
Trennette, a long, narrow, flat pasta noodle similar to pappardelle, is tossed in a simple sauce of spicy, garlicky oil. On top is a scattering of parsley.
- Quick Glance
- 20 M
- 20 M
- 5
Gravlax with Dill Mayonnaise
Dec 28, 2009 by
Gravadlax, also known as gravlax, is thinly sliced salmon infused with dill. And there’s no better way to ensure it’s just how you like it than curing your own.
- Quick Glance
- 20 M
- 20 M
- 0
Shrimp Paste
Dec 18, 2009 by
Shrimp paste is a classic southern treat. Small shrimp is blended with butter, shallots, and spices. Smear the shrimp paste on biscuits or toast points.
- Quick Glance
- 15 M
- 30 M
- 1
Maple-Glazed Tuna with Pear-Potato Salad
Dec 07, 2009 by
Maple glazed tuna is just that: tuna steak brushed with a maple syrup-mustard glaze. Along side is a salad of Yukon Gold potatoes, pears, nuts and greens.
- Quick Glance
- 45 M
- 45 M
- 1
Shrimp Risotto
Dec 01, 2009 by
Meaty shrimp stud this creamy, oozing risotto. The recipe’s flavor is deep thanks to a shrimp stock, made with the shells, which enriches the risotto.
- Quick Glance
- 1 H, 15 M
- 1 H, 45 M
- 13
Oyster Stew
Nov 16, 2009 by
This oyster stew is spilling over with fresh, plump oysters. The rich broth is made with both milk and cream. This is a great Thanksgiving and Christmas starter.
- Quick Glance
- 20 M
- 20 M
- 3
Salmon Mousse Pinwheels
Nov 09, 2009 by
Salmon mousse pinwheels are an elegant way to kick off a tea, cocktail party, or dinner. The pinwheels can be made ahead and sliced just before serving.
- Quick Glance
- 20 M
- 20 M
- 6
Clams Casino
Nov 02, 2009 by
Clams casino, the classic American dish, get a facelift here. The clams get the casino treatment with big shards of bacon, parsley, and garlic.
- Quick Glance
- 30 M
- 40 M
- 0
Clams and Rice Served in the Shell
Nov 01, 2009 by
Clams and rice, a Croatian specialty, is simple to make. Clams and rice are tossed with olives and spooned into empty clam shells.
- Quick Glance
- 30 M
- 30 M
- 0
Linguine with Mixed Seafood
Oct 23, 2009 by
Linguine pasta, clams, mussels, langoustines, and shrimp are tossed in a light tomato-garlic sauce spiked with pepper flakes. A simple quick dinner.
- Quick Glance
- 45 M
- 45 M
- 1
Steamer Clam Chowder
Oct 15, 2009 by
For this New England clam chowder, steamer clams, rather than chowder clams, are used. The broth is creamy and rich. Make the chowder a day ahead. Easy.
- Quick Glance
- 1 H, 10 M
- 2 H, 30 M
- 0