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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
05/07/2007
Salt Cod in Garlic Sauce
Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce.
Issue #102
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
12/15/2005
Fish Filets with Potato Scales
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
Issue #79
11/17/2005
Cabbage Stuffed with Snails
Farcellets de col (literally, little bundles of cabbage) are usually either cabbage rolls stuffed with ground pork or pork and cabbage dumplings. This version is a bit of a take on surf and turf with the fish stock pairing against snails.
Issue #73
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
08/11/2005
Provençal-Style Salmon with Shaved Fennel
This is a specialty of Le Train Bleu in Paris.
Issue #56
09/03/2002
Kipper Pâté
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
Issue #50
06/21/2007
Creamed Stockfish
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice.
Issue #38
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
04/02/2002
Chuck's Three-Day Chowder
Chuck’s three-day theory is based on his quest for clear fish stock.
Issue #12
02/15/2007
Vitello Tonnato
With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering.
Issue #6
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