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01/22/2010
Black Bass with Chickpeas, Clams, and Chorizo
Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. Continue...
Issue #119
10/10/2008
Oyster Stuffing
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
Issue #115
08/23/2007
Lobster Thermidor
This irresistible dish combines lobster chunks and mushrooms swathed in a delicious mustard-cream sauce.
Issue #105
03/01/2007
Maine Shrimp Chowder
This lovely light soup is perfectly suited to delicate Maine shrimp.
Issue #100
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
04/11/2007
Oyster Stack
Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish.
Issue #37
08/17/2007
Bonac Clam Chowder
Natives (Bonackers) of the East End in the Hamptons really know how to make chowder.
Issue #29
07/17/2007
Striped Bass Stuffed with Swordfish and Shrimp
Stuffed with a generous amount of swordfish and shrimp, this delicious dish is infused with exotic Moroccan spices.
Issue #7