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08/07/2012
Fritto Misto (Fried Squid, Fish, and Shrimp)
David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
Issue #129
10/09/2012
Cacciucco (Tuscan Seafood Stew)
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
Issue #110
12/12/2005
Salad of Squid, Wild Chicory, and Chickpeas with Lemon–Garlic Sauce
This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
Issue #78
12/12/2005
Salt Cod Cake on Grilled Toast
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Issue #78
12/06/2005
Deep-Fried Celery Hearts, Squid, and Lemon Slices with Aïoli
Piccolo fritto (little fry), a signature dish at Zuni Café, is a smaller version of the classic Italian fritto misto (mixed fry) of bite-size foods.
Issue #77
12/02/2005
Striped Bass in Chardonnay Sauce
This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water.
Issue #75
10/20/2005
Cardoon Salad with Marinated Anchovies
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.
Issue #69
03/01/2007
Cioppino
Invented in San Francisco, this “little soup” is hearty, flavorful, and loaded with succulent seafood.
Issue #51
06/21/2007
Mixed Fried Seafood and Vegetables
This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice.
Issue #38
06/21/2007
Marinated Sardines
This centuries-old dish was a favorite of Venetian sailors.
Issue #38
06/21/2007
Creamed Stockfish
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice.
Issue #38
06/21/2007
Risotto with Scampi and Radicchio
If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp.
Issue #38
06/21/2007
Cuttlefish Stewed in Its Ink
Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it.
Issue #38
05/14/2007
Red Snapper with Tomato Sauce, Olives, and Onions
A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.
Issue #34
03/06/2007
Genoese Cioppino
This traditional Genoese soup is loaded with fresh seafood, herbs, and vegetables.
Issue #25
07/17/2007
Striped Bass in 'Saor'
In Venetian cooking, saor, meaning "sour", is a tart, slightly sweet marinade for fish.
Issue #7
01/23/2007
Orecchiette with Cauliflower
This recipe calls for orecchiette pasta—shaped like “little ears,” it adds a unique twist to this simple dish.
Issue #3
01/23/2007
Cod Brandade
Our adaptation of this French classic offers a bit of a twist, thanks to a topping of tapenade.
Issue #3
01/23/2007
Stuffed Calamari in Gravy
This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter.
Issue #2
01/23/2007
Salt Cod Salad
The balance of salt cod, potatoes, onions, and fresh parsley makes this salad delightful.
Issue #2
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