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02/10/2012
Mare e Monte (Scallops and Truffles with Beef Marrow)
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.
Issue #145
03/18/2011
Crab Cake Sandwich
This addictive sandwich is filled with sweet Dungeness crab, spicy romesco sauce, and crisp fennel salad.
Issue #137
07/28/2011
Mixed Paella (Paella Mixta)
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
Issue #128
01/13/2010
Shrimp Bisque
Leftover raw shrimp shells lend a rich, briny flavor to this creamy soup. Continue...
Issue #126
01/22/2010
Black Bass with Chickpeas, Clams, and Chorizo
Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. Continue...
Issue #119
01/05/2009
Whole Roasted Red Snapper
Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
Issue #117
10/10/2008
Oyster Stuffing
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
Issue #115
08/23/2007
Lobster Thermidor
This irresistible dish combines lobster chunks and mushrooms swathed in a delicious mustard-cream sauce.
Issue #105
07/13/2007
Stuffies
This is a favorite New England preparation for stuffed quahog clams.
Issue #104
03/01/2007
Maine Shrimp Chowder
This lovely light soup is perfectly suited to delicate Maine shrimp.
Issue #100
10/20/2005
Fish and Shellfish Soup with Lobster Croutons
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.
Issue #69
11/19/2007
Oyster Stew
"How tantalizing that milky, creamy sea smell," Clementine Paddleford wrote of her mother Jennie's stew in 1965.
Issue #62
08/11/2005
Lobster Broth
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.
Issue #56
11/16/2007
Lobster Daikon Rolls
A beautiful, delicious, and delicately flavored appetizer from Chef Jean-Georges Vongerichten.
Issue #55
04/10/2007
Lobster Cardinale
This gloriously retro dish debuted on the menu at Baltimore's venerable Maison Marconi in the 1930s.
Issue #37
04/10/2007
Oyster Stack
Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish.
Issue #37
10/23/2007
Shrimp and Crab Bisque
This recipe is one of Maryland's regional specialties.
Issue #30
08/17/2007
Bonac Clam Chowder
Natives (Bonackers) of the East End in the Hamptons really know how to make chowder.
Issue #29
08/17/2007
Lobster Bake
This recipe is a traditional East Hampton way to cook lobsters taken from Long Island Sound.
Issue #29
08/17/2007
East End Clam Pie
This dish is a traditional specialty of the East End of the Hamptons.
Issue #29
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