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03/09/2009
Oyster and Absinthe Dome
This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
Issue #119
10/18/2000
Lobster Tempura with Grits
This recipe, from Bob Waggoner,can be embellished with tomatoes and tarragon butter sauce.
Issue #43
06/21/2007
Spider Crab with Zucchini and Artichokes
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
Issue #38
04/10/2007
Oyster Stack
Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish.
Issue #37
01/27/2007
Lobster Fricassée
Sweet and delicate lobster, swimming in a rich, creamy sauce … enough said.
Issue #5
01/17/2007
Crawfish Pie
Straight from bayou country, this pastry-topped delight is a delicious variation of a traditional pot pie.
Issue #4