Appetizers, Hors D’oeuvre, and Snacks, Main Dishes

Shrimp Pancakes

Makes 10 servings Ingredients 1 1/2 cups minced onion 1/4 cup extra-virgin olive oil 1/4 teaspoon Spanish paprika 2 tablespoons chopped flat-leaf parsley 1 1/3 cups all-purpose flour Kosher salt, as needed 1 teaspoon baking powder 1 cup water 12 oz shrimp, deveined and minced Vegetable oil, as needed for […]

Main Dishes

Soft-Shell Crabs with Grilled Scallions and Lemon Polenta

Makes 6 servings Soft-shell crabs are in season in the spring, so keep your eye out because the soft-shell season doesn’t last that long. Be sure to have the apron, lungs, and eyes removed by your fishmonger and use the crabs as soon as possible. Ingredients Preserved Lemon Zest 3 […]

Main Dishes

Strozzapreti with Fish Stew

Strozzapreti is a hand-rolled pasta that is like a longer cavatelli, so look for that as a substitute, if needed. Makes 4 to 6 servings Ingredients Fish Stew 3 tablespoons extra-virgin olive oil 1 garlic clove, smashed 1 medium sweet white onion, chopped 1/2 cup dry white wine One 6-oz […]

Grilling

Stuffed Grilled Swordfish

Makes 4 to 6 servings Salmoriglio sauce is a pungent but simple combination of olive oil, lemon, and oregano. Pass it at the table so that everyone can dress their fish to suit themselves. Ingredients Salmoriglio 6 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1 garlic clove, lightly crushed […]

Appetizers, Hors D’oeuvre, and Snacks, Main Dishes

Swordfish Carpaccio

Serves 6 to 8 Fish carpaccio is very common in regions where fresh fish is available. It is often cured with an acid, usually lemon juice, and marinated with extra-virgin olive oil and herbs. Ingredients 1 1/2 lb swordfish Sea salt, as needed Freshly ground black pepper, as needed 2 […]

Appetizers, Hors D’oeuvre, and Snacks

Tartaro di Tonno (Tuna Tartare)

Makes 4 to 6 servings Tuna is a very popular fish in the south of Italy. We prepare this recipe with a few simple ingredients also typical in that area, including capers, lemon, and red onion. Since the tuna remains partially raw, it must be as fresh as possible. Ingredients […]

Chef's Blog

Traditional New Year’s Eve Oysters

Across much of the world, oysters are an iconic New Year food tradition, but especially in France, where pop-up oyster stalls emerge throughout Paris to supply the city with this holiday staple. Few foods are as polarizing as oysters. Diners either passionately endorse the intake of these bivalves or are […]

Chef's Notes Plus

Using Salt Cod

Salt cod is a staple ingredient in cuisines around the globe, including Latin American, Italian, and Spanish cuisine. Some of the most beautiful stalls in La Boqueria, Barcelona’s bustling central market, are devoted to salt cod. You might think of salt cod as a dry, salty preserved fish product that […]