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04/05/2010
Tapenade
Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.
Issue #129
12/28/2009
Gravlax
This satiny delicacy brings out the best in salmon. Continue...
Issue #112
05/25/2012
Salmon Glazed with Rosemary- and Lemon-Infused Honey
The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor.
Issue #95
05/04/2011
Smoked Salmon and Dill Quiche
For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche.
Issue #81
07/23/2007
Green Goddess Dressing
According to food authority Marion Cunningham, this dressing was created circa 1925 at San Francisco's Palace Hotel.
Issue #70
10/30/2007
Veal with Caper Sauce and Pork with Anchovy Sauce
These two delicious sauces can be used at home to dress up leftover meats.
Issue #62
10/23/2000
Curry Herring Open-Faced Sandwiches
This is the most popular type of herring served at the restaurant Gammel Strand in Copenhagen.
Issue #35
10/20/2000
Salt Cod Hash
This recipe, says Hopkinson, is based on one in Chez Panisse Cooking by Paul Bertolli with Alice Waters (Random House, 1988).
Issue #34
11/30/2007
Gravlax with Mustard-Dill Sauce
A simple Scandinavian classic, this appetizer is the perfect start to your holiday party.
Issue #31
12/12/2007
Pickled Herring
A swedish feast would not be complete without pickled herring.
Issue #23
12/12/2007
Beet and Herring Salad
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
Issue #23
03/14/2002
Mashed Potato Cake with Tuna and Avocado
A dish of pre-Hispanic origin, causa—sometimes made with crab or camarones instead of tuna—is often served as a lunchtime appetizer.
Issue #21
02/15/2007
Vitello Tonnato
With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering.
Issue #6
04/06/2012
Baja Ceviche Tostadas
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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07/12/2010
Wild Striped Bass with Tangerines
An unpretentious but dazzling flavor combination of tangerine and fish makes this dish from Zen Can Cook a winner. Also included is a delicious recipe for a bed of farro, black rice, and baby spinach. The pairing is wonderful. Continue...
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Source: www.zencancook.com
05/20/2010
Red Snapper in Escabeche Sauce
This Puerto Rico-influenced dish from The Noshery is a wonderful rendition of the classic marinade. Served cold, it can be made ahead of time for a fabulously flavored spring dish without turning on the stove. Continue...
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Source: The Noshery
04/01/2010
Pasta Salad Niçoise
The phrase pasta salad often conjures unpleasant thoughts of mayonnaise-laden picnic fare, but this elegant version, from the blog the Gastronomer’s Guide, might change your mind. Continue...
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Source: Gastronomer's Guide
01/17/2009
Portuguese Christmas Eve Cod
This traditional Portuguese cod dish has a simple, tangy sauce of olive oil, vinegar and garlic.
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Source: Leite's Culinaria