A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.
A delightful blend of fresh herbs enhances the look and flavor of fresh salmon.
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
This traditional Genoese soup is loaded with fresh seafood, herbs, and vegetables.
One of the ingredients in this soup is Chayote, a subtly flavored, pale green fruit, and is available in Hispanic or Caribbean markets and specialty produce stores.
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.
If wild asparagus is unavailable, substitute pencil asparagus.
Red mullet is shown to great advantage in this warm salad of diverse ingredients.
Both squid and cuttlefish, its rounder and fleshier cousin, are often paired with rice in Spain (as in Italy).
Short, thin noodles called fideos (fideus in Valencian) replace rice in this seafood variation on paella, invented in the seaside town of Gandia, south of Valencia.
The herb acuyo is popular in many dishes from Veracruz, Mexico. Its heart-shaped leaves tastes faintly of anise.
The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers.
Chuck’s three-day theory is based on his quest for clear fish stock.
In the ouzo bars of Athens, this dish is served as a meze, or appetizer, and is meant to be shared with good friends.
Smoking must have been invented for salmon—it brings out a welcome rustic flavor in the fish.
An assortment of robust herbs and spices showcases the delicate flavor of fresh snapper.
This recipe calls for orecchiette pasta—shaped like “little ears,” it adds a unique twist to this simple dish.
This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter.