Portuguese Salt Cod Hash
Jul 06, 2009 by David Leite
Salt cod, a Portuguese classic, is given a modern twist in this recipe for hash made of potato, onion, and bell pepper, courtesy of Horatius Restaurant.
Grilled Scallops on Rosemary Skewers
Jul 05, 2009 by Waldy Malouf
Sea scallops are threaded onto rosemary branches, brushed with olive oil, and grilled until plump and opaque. On the side is a zingy tomato-ginger chutney.
Prosciutto Scallop Pops with Lemon Artichoke Pesto
Jul 01, 2009 by Kathy Casey
Plump, juicy scallops are wrapped in Italian ham and grilled to perfection. On top are dollops of an artichoke pesto. An excellent hors d’oeuvre.
Grilled Red Snapper Tacos
Jul 01, 2009 by Bob Sloan
For this summer grilling recipe, red snapper is grilled perfectly, stuffed in tacos, and topped with cilantro and lime. A fast dish for snapper lovers.
Crab Cakes with Avocado-Habanero Sauce
Jul 01, 2009 by Priscila Satkoff
Serrano chiles, cilantro, and tomatillos increase the flavor profile of these crab cakes and make them entirely Mexican. A great summer crab recipe.
Sole Petite Grenobloise
Jun 29, 2009 by Jean Joho
Sole Grenobloise is a classic French recipe. Sole is seared then drizzled with a sauce of browned butter, capers, parsley, and lemon juice. Easy to make.
Chilled Crab and Shrimp Ramen Salad with Chukka-Soba Dressing
Jun 28, 2009 by Takashi Yagihashi
A summer Japanese recipe. Cold shrimp and crab share a bowl with vegetables and thin slices of omelet. All is drizzled with a spicy ginger-soy dressing.
Salmon and Basil Crème Brûlée
Jun 22, 2009 by Lou Seibert Pappas
A delicate custard is studded with poached salmon, onion, and a garden full of fresh herbs–parsley, chives, and basil. On top is gratin of cheese.
Crab Soufflés with Caramelized Carrot Sauce
Jun 22, 2009 by Scott Uehlein
In this healthy recipe, lump crab takes centerstage in a light, airy souffle, served with a tangy carrot sauce, that’s low calorie and nearly guilt-free.
Stuffed Mussels, Istanbul Street-Style
Jun 08, 2009 by Greg and Lucy Malouf
Mussels are a typical Istanbul street food. For this Turkish delight, plump orange mussels are stuffed with herbed rice, pine nuts, and currants then steamed.
Salmon with Fennel and Olive Salad
Jun 08, 2009 by Jamie Purviance
Grilled salmon acts as a stage for a salad consisting of fennel, green olives with pimentos, and scallions all dressed with olive oil and lemon juice.
Portuguese Gratin of Shrimp and Spinach
May 10, 2009 by David Leite
This adaptation of a contemporary Portuguese recipe from chic restaurants has lots of shrimp, spinach, and cured ham in a creamy, port-flavored sauce.
Saffron Mussel Stew
Apr 20, 2009 by Monica Bhide
An utterly simple, Indian-inspired recipe. Mussels are bathed in a savory saffron broth, bright with ginger, garlic, peppers, and curry.
Portuguese Salad of Black-Eyed Peas with Tuna
Apr 15, 2009 by David Leite
Earthy black-eyed peas, Portuguese tuna, sliced onion, garlic, and parsley are tossed together in a vinegar-y salad dressing for a quick, nutritious salad.
Lobster Thermidor
Oct 06, 2008 by Hugh Fearnley-Whittingstall
For lobster thermidor, lobster is cooked and then coated in a rich thermidor sauce, seasoned with mustard and tarragon, and scooped back in the shell.
Gumbo
Oct 06, 2008 by Paula Deen
Gumbo is southern cooking and Paula Deen’s recipe has it all: chicken and sausage, roux, and the holy trinity. Serve with white rice and corn bread.
Olive Oil-Poached Cod with Roasted Tomatoes Broccoli Rabe
Sep 06, 2008 by Charlie Trotter
The cod, once poached in olive oil, is supple and utterly delicious. It sits on a bed of roasted tomatoes and broccoli rabe, which adds acid to the dish.
Spicy Tequila Shrimp
Jul 13, 2008 by Nielsen-Massey Vanillas
For this spicy tequila shrimp recipe, shrimp is marinade in a spicy tequila brew and then are seared. Spicy and sweet peppers and tomatoes add flavor.
Tandoori Salmon with Kale
Jun 13, 2008 by Elizabeth Yarnell
In this recipe, salmon dressed in a yogurt sauce flavored with ginger, garlic, chiles, garam masala, and turmeric is baked over kale leaves and basmati rice.
Crab Cakes with Vanilla Rémoulade
May 05, 2008 by Nielsen-Massey Vanillas
These crab cakes are bursting with lump crab meat, scant bread crumbs, and lots of herbs and spices. Polenta and a remoulade sauce are served on the side.
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