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.
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.
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.