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 mayonnaise 1 large egg, beaten 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1/2 teaspoon hot sauce 1 pound jumbo lump crabmeat, picked over 20 saltine crackers, finely crushed 1/4 … Read more
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 white wine-poached white fish fillets. Button often makes her sofrito – one of the foundations of Spanish cuisine – in advance, simmering tomatoes, onion, and garlic until they are thick, … Read more
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 to keep them from overcooking. Ingredients 1/8 teaspoon saffron threads 2 tablespoons hot water Kosher salt 1 pound fresh asparagus, cut into 4-inch spears 1 pound uncooked spaghetti 1/4 cup … Read more
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. The combination of basting and slow roasting yields incredibly tender salmon; the walnut-olive vinaigrette adds a briny, buttery crunch. Source skinless salmon for a prettier presentation. To coax the most … Read more
Ingredients 1 heaped tablespoon shelled unsalted pistachios 1 heaped tablespoon mixed-colour olives, stone in 1 heaped tablespoon baby capers in brine 1 heaped tablespoon baby cornichons 4 anchovy fillets in oil, from sustainable sources 2 teaspoons English mustard 1 bunch of mint (30g) 1 bunch of flat-leaf parsley (30g) red wine vinegar extra virgin olive … Read more
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 citrus-forward mixture of freshly juiced oranges, ponzu, soy sauce, ginger, and garlic, which infuses the fish with a lovely flavor without overwhelming it. Seek out Chilean sea bass with the … Read more
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 of lightly mashed potatoes and half-and-half to thicken and enrich the soup gives it a silky, but not heavy, texture. Ingredients 4 ounces thinly sliced salt pork, cut into 1/2-inch … Read more
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 preserved lemons, this easy dish of silky, slow-cooked roast salmon fillets is downright dinner party-worthy. The low roasting temperature ensures juicy, perfectly cooked salmon every time. This recipe comes from The … Read more
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 heat; sliced serrano, cilantro, and parsley add a fresh finish. The special blend from Burlap & Barrel is worth seeking out. Their direct-trade model means farmers are able to pocket … Read more
This hearty Creole jambalaya is smoky, aromatic, and just a little bit spicy. Jambalaya is a Creole dish with roots in French, African, and Spanish cuisines. There are many variations on this dish of shrimp, meat, and vegetables cooked with rice. In this New Orleans-style recipe, rendered fat from a combination of andouille sausage, bacon, … Read more