Cafe Lynnylu (1)
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California.
The best part of this dish is the sauce and bread; the shrimp come second.
This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
This chilled summertime soup is smooth and sumptuous.
Manhattan's Grand Central Oyster Bar serves this dish each spring, in softshell season.
Mt. Kisco Seafood, a retail market in Mount Kisco, New York, prepared these sole for its customers to cook at home.
Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish.
President Lyndon B. Johnson's wife, Lady Bird, used to share this classic cowboy chili recipe freely with her guests.
Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish.
This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. She started baking these sweet pies in the early '70's.
Part hamburger, part sloppy joe (minus the sauce) this simple sandwich was created in Sioux City in 1924.
Author Robb Walsh recommends adding "meat juices and cut-up scraps of meat left over from carving" to this sauce before serving.
Colorado’s Storm King Elk Ranch sells elk by mail—but we found that beef tastes just as good in this dish.
From celebrated chef Jacques Pepin, here is a French twist on a New England classic.
It is amazing what a little oil and heat can do for asparagus!
This recipe was adapted from Pascal’s Manale in New Orleans.