Seafood
1 - 20 of 57 Results
1 - 20 of 57
Seafood
  • Tomato Tarte Tatin with Anchovy Mayonnaise

    While we usually think of tarte tatin as a sweet skillet-roasted dessert, this wonderfully savory version was inspired by late summer tomatoes. The tomatoes are cooked in an intriguing sherry vinegar-based caramel, topped with a classic piecrust dough, (puff pastry makes a great stand in) and baked until the tomatoes burst with flavor and the crust turns golden. The tart is then inverted on to a platter and served with a dollop of umami-rich creamy anchovy mayonnaise.

  • Seared Salmon in Lemon Wine Sauce

    This restaurant-style meal only looks complicated. But with the few simple and fresh ingredients and the right cookware, you can easily recreate this at home for special occasion or an elevated take on a mid-week meal.

  • Creamy Tomato & Shrimp Angel Hair Pasta

    Prepared best in a large nonstick skillet, this pasta dish comes together in minutes and is equally at home when served for weeknight dinners or special-occasion gatherings.

  • Lobster Tamales with Poblano-Corn Sauce

    These elegant and unusual tamales are celebration-worthy! The masa dough may be made up to three days in advance, and the sauce may be made earlier in the day and gently re-warmed. It can be fun to have guests help fill, fold and tie the tamales—or you can get them ready several hours ahead and steam them just before serving.

  • Smoky Cioppino with Spicy Harissa Sourdough Toasts

    The broth in this twist on the classic San Franciscan Cioppino has smoky depth, which is a beautiful counterpoint to the spicy, savory flavor of the harissa mayonnaise.

  • Turmeric Dusted Grilled Snapper with Curried Peach Corn Chutney

    This sophisticated and healthful dish can be made in a single divided pan which allows you to both grill and cook in a skillet at the same time (with only one pan to clean at the end of dinner!)

  • Ruby Red Grapefruit and Pistachio Crusted Salmon

    This fast and simple recipe makes a dish that is an unexpected flavor and texture knockout.

  • Classic Poke Bowl

    Poke shacks are popping up everywhere, but there’s no reason you can’t enjoy a poke bowl at home. This classic version is a little bit sushi, a little bit Hawaii, and a whole lot of delicious.

  • Ponzu Pineapple Poke Bowl

    This twist on a classic poke bowl features sweet pineapple, mildly spicy jalapeno, and bright lime sauce. But feel free to mix it up—use a different grain, a different citrus in the sauce, a different type of chile, or even different toppings to make the recipe your own.

  • Mussels with Basil-Butter Sauce

    Mussels might seem fancy, but they’re really simple to make at home for a romantic night in. Serve with plenty of crusty bread for dipping into the delicious basil-butter sauce!

  • Couscous with Prawns, Summer Vegetables and Wine

    Israeli couscous is a larger grained “pasta” than regular couscous. It has delightful silky texture and meld with all kind of flavors served either hot or cold. I love wine to be the first liquid added to it after dry toasting the grains for just a minute – it adds a real vibrant freshness to the flavor, particularly a fruity dry white! My favorite for the recipes is South Australia’s wonderful dry Riesling such as the Rathbone.

  • Lobster & Chives Deviled Eggs with Truffle Salt & Parmesan Crisp

    Not all deviled eggs are made the same way. These luxurious version of the standard appetizer uses lobster meat and truffle salt to elevate the classic dish. The addition of the Parmesan crisp may seem like gilding the lily but they are so easy to make that you might as well go all out and make them for a stunning presentation and nibbly bite.

  • Crab and Bacon Beignets with Harissa Aioli

    This savory version of classic beignets is perfect for holiday parties; crab and bacon make them a fan favorite. Harissa is a spicy red pepper sauce that can be found at upscale grocery stores and online. The harissa aioli sounds impressively difficult to make but is actually quite easy. The trick is to go slow in the beginning as you add the oil.

  • Clams Rockefeller

    It is said that the original dish, Oysters Rockefeller, got its name because the sauce was as rich as the richest American, John D. Rockefeller. That may have been a compliment in the late 1800s, but times and tastes have changed. In this version using clams, the flavor of the seafood is enhanced, rather than obscured, by the sauce to allow the ingredients—and the cook’s finesse—to shine.

  • Lobster Newburg Crepes

    Lobster Newburg is a classic New York dish made popular in Delmonico’s, a Manhattan restaurant established in 1827. This luxurious dish, with lobster, butter, cream, sherry, brandy and thickened with egg yolk, was the epitome of upscale fine dining, became incredibly popular with the after-theater crowd in New York. The addition of the vanilla in a savory crepe sounds odd, but vanilla works with seafood and shellfish like lobster. Don’t be put off by the ingredients or name, as both the crepe and the Lobster Newburg filling are much easier to make than they sound.

  • New England Inspired Shrimp Summer Rolls

    Traditional shrimp summer rolls are a great Asian appetizer. This version adds corn and uses Old Bay Seasoning to give it a New England inspired twist. The poaching liquid doubles as a dipping sauce as well. You can find rice paper wrappers and rice stick noodles at Asian grocery stores and the Asian section of well-stocked grocery stores.

  • Fish Cakes with Sweet Chili and Mango Sauce

    Crisp fish cakes made with any variety of seafood, or your own designer mixture, are served with a sweet, tangy sauce with a bite of heat from sweet chili sauce. Perfect with a salad and baguette for a casual family meal!

  • Clam & Shrimp Boil

    Celebrate Independence Day with a flavorful and easy-to-make small-batch clam and shrimp boil. Your family and/or friends will love this iconic American-Northeast meal. Make sure you tell them to bring plenty of napkins!

  • Maple-Mustard Salmon with Corn and Basil

    Sweet corn and basil relish is a delicious way to top maple-mustard salmon filets. Cooking the salon on cedar planks keeps it moist and gives it a subtle woody flavor. If you can’t find cedar planks, or if the weather isn’t cooperating, you can also cook this salmon under the broiler for 3-4 minutes.

  • Scallops with Orange-Hazelnut Brown Butter

    Sweet and subtle scallops deserve a fresh, nutty sauce with a delicate balance of bright citrus and rich butter.