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Main Course (9)
Side Dish (4)
Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.
The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor.
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.
According to food authority Marion Cunningham, this dressing was created circa 1925 at San Francisco's Palace Hotel.
These two delicious sauces can be used at home to dress up leftover meats.
This is the most popular type of herring served at the restaurant Gammel Strand in Copenhagen.
This recipe, says Hopkinson, is based on one in Chez Panisse Cooking by Paul Bertolli with Alice Waters (Random House, 1988).
A simple Scandinavian classic, this appetizer is the perfect start to your holiday party.
A swedish feast would not be complete without pickled herring.
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
A dish of pre-Hispanic origin, causa—sometimes made with crab or camarones instead of tuna—is often served as a lunchtime appetizer.
With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering.
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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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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