Pan bagnat, or "bathed bread," is a sandwich found at every bakery and market in the French region of Provençal.
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.
The key to finely chopping filet mignon for this classic tartare is to chill it in the freezer before slicing and mincing it.
This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish.
The garlicky pesto is a perfect match for sweet, silky scallops.
Layers of lobster, avocado, and mango create a tower of pure indulgence.
This salad is often served with chicken soup with cellophane noodles.
Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian.
Sashimi can be made with almost any fresh saltwater fish.
Steaming the fish in leaves keeps it moist and flaky, and also imparts a delightful flavor from the leaf itself.
Made with the freshest and highest quality tuna, this dish is a Hawaiian favorite.
Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas Executive Chef Mike Minor.
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Momofuku's recipe for Ginger Scallion Noodles by David Chang
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