In 2018, Food & Wine named this recipe one of our 40 best: Before he was a television food mega-star, Emeril Lagasse made a name for himself […]
Anchovy Toasts with Fresh Tomato Vinaigrette Recipe
The Anchovy Bar, sister restaurant to State Bird Provisions in San Francisco, celebrates the tiny, humble fish in a host of ways, including this made-to-share […]
Baltimore-Style Crab Cakes Recipe
This quintessential Baltimore crab cake recipe comes courtesy of chef Andrew Zimmern. With minimal filler ingredients, these shine with pure crab flavor. Ingredients 1/2 cup […]
Pescado con Sofrito Recipe
In this recipe for Pescado con Sofrito, chef Katie Button uses an aromatic, slow-cooked sofrito to add vibrant flavors to an otherwise quick dinner of […]
Saffron Spaghetti with Santa Barbara Spot Prawns
Spot prawns are incredibly sweet, with plump, tender tails reminiscent of lobster. Be sure to remove the prawns from the pan before finishing the sauce […]
Slow-Roasted Salmon with Walnut-Olive Vinaigrette
A vinaigrette bolstered with chopped olives, toasted walnuts, and fresh parsley is a bold finishing touch for roasted salmon basted with smoked paprika and lemon. […]
Roasted Soy-Citrus Chilean Sea Bass
This tender, flaky oven-roasted Chilean sea bass is the headliner on musician Patrice Rushen’s holiday table. To make it, Rushen bakes butter-rubbed fillets in a […]
PEI-Style Smoky Clam Chowder Recipe
Finnan haddie, or cold-smoked cured haddock, gives this brothy chowder a deep, clean, smoky foundation that highlights sweet clams without overwhelming them. Using a mixture […]
Slow-Roasted Salmon with Citrus-Olive Relish
This is a mostly hands-off dinner that’s sure to impress. With its bright, briny citrus-olive relish, which highlights the fermented depth and supple texture of […]
Spice-Roasted Halibut with Herbs and Tahini Salad
Chef Reem Assil’s custom khalta hara blend from the spice company Burlap & Barrel includes toasted coriander, cumin, chile, and black lime. Those spices infuse halibut with layered, mild […]