Aggie's Kitchen (1)
A simple, cold spaghetti dish ennobled by Sevruga caviar.
This dish is prepared with a luminous wine from Jurançon.
This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
This recipe for grilled sea bass was given to us by a French oysterman we visited in a small coastal of France.
Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants.
People go crazy for this scrumptious Neapolitan classic—after one bite you’ll understand why.
La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season.
Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish.
This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water.
This dish of sea bass paired with the sea urchin, which carries with it the essence of the ocean, and the blood sausage, the essesence of earth, is the perfect representation of Catalan and all its richness.
In this dish, Santamaria's delicate garlic cream suggests a refined version of allioli, the basic Catalan emulsion of garlic and olive oil.
According to food authority Marion Cunningham, this dressing was created circa 1925 at San Francisco's Palace Hotel.
Canned tuna has a newly prestigious image now that pricey brands of the ubiquitous fish are flying off the shelf.
The use of cornmeal and collards gives a Southern spin to these goujonnettes, French fried 'fingers" of sole.
This Japanese specialty requires very fresh fish.
This curry is full of flavor and color, enhancing the fish with a sweet warmth.
Salt cod appears on Christmas Eve tables throughout Mexico.
The secret to getting this dish just right is in cooking the fish at the proper temperature.
The tarragon-infused sauce of this preparation enhances the delicate flavor of the fish.