An utterly simple, Indian-inspired recipe in which mussels are bathed in a savory saffron broth spiked with ginger, garlic, peppers, and curry.
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.
There are few chefs we trust to reinvent classics like oysters Rockefeller. Jacques Pépin is one of those chefs.
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.
A simple seared fish fillet with a tart citrus lilt, this recipe comes together with ease even on the craziest of weeknights.
For a taste of Martha’s Vineyard away from the coast make Jessica B. Harris’s stuffed quahogs – hard shell clams – to enjoy with an evening drink before dinner.
This dish, called Trutas a Moda de Braganca, consists of trout wrapped in a deep red jacket of smoked Portuguese ham and fried in bacon drippings.
This is so not your mom’s classic tuna salad. And we’re sorta glad of that. One taste and we think you’ll understand what we mean.
This exquisitely simple grilled red snapper is flavorful in a bland-but-in-a-good-way sorta fashion. But wait’ll you try the mango salsa….
Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.