We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
This irresistible dish combines lobster chunks and mushrooms swathed in a delicious mustard-cream sauce.
This lovely light soup is perfectly suited to delicate Maine shrimp.
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.
Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish.
Natives (Bonackers) of the East End in the Hamptons really know how to make chowder.
Stuffed with a generous amount of swordfish and shrimp, this delicious dish is infused with exotic Moroccan spices.