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.
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.
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.
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.
This adaptation of a contemporary Portuguese recipe from chic restaurants has lots of shrimp, spinach, and cured ham in a creamy, port-flavored sauce.
An utterly simple, Indian-inspired recipe in which mussels are bathed in a savory saffron broth spiked with ginger, garlic, peppers, and curry.
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.
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.
Paula Deen’s gumbo recipe has it all: chicken, sausage, roux, and crowd appeal. Go on. See if we’re wrong. (We’re not, by the way.)
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.
Maybe you weren’t expecting to find vanilla in this savory shrimp recipe. Surprise! But honest, all you taste is the tequila and shrimp.
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.
Lotsa lump crab meat. Scant bread crumbs. And some herbs and spices. You gonna argue with that?
A wee finger food with a wallop of vibrant flavors, these pretty little passed hors d’oeuvres are perfect for parties.
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