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01/09/2013
Salmon and Scallops à la Nage
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
Issue #153
10/19/2012
New England Clam Chowder
In the Massachusetts suburbs, we didn't acknowledge differing styles from Rhode Island or Maine. To us, clam chowder was always a cream-based wonder, briny with clam liquor, smoky with bacon, and containing, ideally, a high ratio of fresh clams to potato chunks.
Issue #150
08/23/2012
Cóctel de Mariscos (Seafood Cocktail)
This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts.
Issue #149
07/18/2012
Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo)
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
Issue #149
07/15/2012
Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce)
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
Issue #149
10/18/2011
Seared Scallops With Finger Lime Beurre Blanc
This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco.
Issue #142
07/18/2012
Shrimp with Tomatoes and Feta (Garides Saganaki)
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
Issue #131
07/28/2011
Mixed Paella (Paella Mixta)
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
Issue #128
10/29/2012
Garides Saganaki (Shrimp with Tomatoes and Feta)
The Greek dish garides saganaki, a bubbling concoction of shrimp, tomatoes, onions, peppers, and feta spiked with a shot of ouzo, was invented in the 1950s, most likely at a restaurant in a seaport like Thessaloníki.
Issue #85
08/22/2012
Menu: A Maine-Inspired Beach Picnic
As summer winds down, make the most of August with a menu inspired by breezy afternoons on the Maine coast: lobster rolls, tangy corn relish, potato salad, and honey chocolate chip cookies.
Does Not Apply
09/30/2011
Almond-Flour Crab Cakes with Lemon Aioli
The substitution almond flour for conventional wheat flour in this recipe originated as a gluten-free workaround, but because almond meal absorbs moisture without becoming starchy, it provides structure while keeping the cakes moister and more tender than a traditional crab cake.
Does Not Apply
07/06/2011
Menu: A No-Cook Asian-Inspired Dinner
This menu, featuring light, refreshing Asian-inspired flavors, requires no heat at all, so you can host a festive dinner party even on the warmest night of the year.
Does Not Apply