In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.
This addictive sandwich is filled with sweet Dungeness crab, spicy romesco sauce, and crisp fennel salad.
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
This irresistible dish combines lobster chunks and mushrooms swathed in a delicious mustard-cream sauce.
This is a favorite New England preparation for stuffed quahog clams.
This lovely light soup is perfectly suited to delicate Maine shrimp.
Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on.
"How tantalizing that milky, creamy sea smell," Clementine Paddleford wrote of her mother Jennie's stew in 1965.
This rich, sweet, slightly tangy broth not only makes a great base for bisque, it also can be reduced and served over steamed fish, prawns, even filet.
A beautiful, delicious, and delicately flavored appetizer from Chef Jean-Georges Vongerichten.
This gloriously retro dish debuted on the menu at Baltimore's venerable Maison Marconi in the 1930s.
Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish.
This recipe is one of Maryland's regional specialties.
Natives (Bonackers) of the East End in the Hamptons really know how to make chowder.
This recipe is a traditional East Hampton way to cook lobsters taken from Long Island Sound.
This dish is a traditional specialty of the East End of the Hamptons.