Saveur

It’s important to chill the patties for these sumptuous croquettes (from Atlanta’s Watershed) before frying them so that they hold together in the hot skillet. Continue...

Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. Continue...

This recipe was inspired by a lavish pasta meal at the Florentine restaurant Acqua al 2. Continue...

Curry powder, raisins, and chutney pair nicely with cheddar cheese in this dressed-up tuna melt. Continue...

This chive-flecked salmon spread is delicious on top of bread or crackers. Continue...

This satiny delicacy brings out the best in salmon. Continue...

This recipe hails from Gilhooley’s in San Leon, Texas. If you have oysters on hand for holiday appetizers, try grilling or broiling them with garlic, parmesan, and Tabasco. Continue...

Acqua pazza is Italian for “crazy water,” and this aromatic fish broth flavored with white wine, garlic, and tomatoes is crazy delicious. Evocative of the Southern Italian holidaytime Feast of the Seven Fishes, it’s a lovely dish to serve on Christmas Eve. Continue...

This is the chowder served at the Esquire Restaurant, a 54-year-old diner near Halifax, Nova Scotia.

Creamed spinach is usually served as a side dish with steak. But in this recipe, it becomes an easy filling for salmon filets. Continue...