Chubby Hubby (1)
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
This is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic's.
A staple of home cooks all over Vietnam, this soup owes its rich body and deep flavor to a broth of crab shells and dried shrimp.
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
This decadent cream-based soup is perfect paired with glass of Champagne.
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
This irresistible dish combines lobster chunks and mushrooms swathed in a delicious mustard-cream sauce.
This recipe is based on one that appears in The Sushi Experience by Hiroko Shimbo.
This is a favorite New England preparation for stuffed quahog clams.
This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish.
This lovely light soup is perfectly suited to delicate Maine shrimp.
From noted Irish restaurant Ballymaloe comes this preparation for one of the most delectable seafood dishes we know.
Dulse, an edible seaweed widely used in Irish cooking, adds an austere “sea” flavor to this soup.
This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
From Sweden, this award-winning hors d'oeuvre is delightful to behold and delicious to eat.
This version of a classic Tainan snack comes from Cheng Lee Chin-o, housewife and entrepreneur. She uses Chinese celery, which is stronger in flavor than ordinary celery; if you do too, use half as much as the amount given for celery below.
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.
Guérard, like other modern-day French chefs, sometimes uses prepared ingredients, including Tabasco and even ketchup, in his sauces.
This is the closest we could come to the recipe for oysters rockefeller used by Antoine's in New Orleans, where the dish was created.
"How tantalizing that milky, creamy sea smell," Clementine Paddleford wrote of her mother Jennie's stew in 1965.