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02/20/2010
Shrimp and Oyster Perloo
One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Continue...
Issue #117
07/13/2007
Red Chowder
This tomato version of clam chowder, a variation of Manhattan-style, is based on one served at Champlin's in Narragansett, Rhode Island.
Issue #104
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
09/11/2007
Breton Fish Stew
In this rustic fisherman's stew, the greater the variety of fresh fish, the better.
Issue #10
10/15/2008
Lobster Bisque
A bisque is the best way to enjoy every part of a lobster, from the meat to the shells.
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Source: Whisk:A Food Blog