In August, we start to see the end of summer produce. But those last fruits and veggies to ripen in the summer sun just happen to be some of our favorites to cook! Whether you’re swimming in tomatoes, eggplant, or peaches, let these recipes inspire you for the last of […]
You don’t have to be a football fan to enjoy The Big Game, especially when there’s a great spread. Chips and dip, fried foods, and pigs in a blanket are all favorites, but we love the tradition of serving regional foods from the competing teams. This year, we’re looking to (in […]
Makes 5 small-bite servings A cataplana is a hammered copper, hinged pot of Portuguese origin that resembles a clam shell. It is used to steam shellfish and can be used on the stovetop or in the oven. Besides being fun to cook in and a bit unusual, it also looks […]
Makes one 9-inch tart In many regions of the United States, fresh pasteurized lump crabmeat is readily available April through November, but it also can be purchased flash-frozen or canned. Here the delicate, sweet flavor of the crab is complemented by mild chives, sweet red bell peppers, and Old Bay […]
Makes 8 servings Many supermarkets now carry a greater selection of mushroom varieties, such as shiitake, oyster, and cremini mushrooms. You can make this delicious chowder using a single variety or a combination. Avoid white mushrooms, though; they don’t have the flavor and texture needed for this hearty soup. Ingredients […]
Makes 4 to 6 servings Étouffée is the name given to dishes like this one that are gently cooked in a covered pot. Crawfish, or crayfish, are sold live or as cooked meat. If you buy crawfish meat, look for the words fat-on. Crawfish fat is an integral part of […]
Good chowders have a rich flavor, balancing the main flavoring ingredient(s) and supporting aromatic and finishing flavors, a velvety texture, and a lightly thickened consistency, similar to heavy cream. If you are making a shellfish-based chowder (clams, mussels, oysters, etc.), before beginning, steam the main ingredient in stock or water […]
Makes 6 servings Char kwey teow is probably one of the most iconic noodle dishes in Malaysia, Singapore, and Indonesia. Commonly sold at the hawker centers of the region, the recipes for char kwey teow vary from vendor to vendor. Most feature wide ribbon–style rice noodles, Chinese sausage, eggs, and […]
Serves 6 to 8 as an appetizer, 3 to 4 as a main course (if served with fries) Ingredients 3 lb mussels 4 tablespoons unsalted butter, divided use 1/4 cup minced shallots 3 cloves garlic, minced 1/4 cup chopped flat-leaf parsley 1/2 cup very dry white wine Freshly ground black […]
Ingredients 24 mussels, scrubbed, debearded 1/3 cup dry white wine 1 bay leaf 2 small onion (about 3 oz), minced 2 garlic cloves, minced 2 tablespoons extra-virgin olive oil 1 (12 oz) canned diced tomatoes 1/3 cup black olives, minced 2 salted anchovy fillets 2 tablespoons finely minced chives Salt, […]
Makes 8 servings This cranberry-infused mignonette is tart and acidic—just right paired with sweet in-season oysters. If serving as a cocktail appetizer, serve the oysters with the sauce on the side for guests to fix themselves.
Makes 8 servings This is a favorite cold-day recipe from The Cuisines of the Americas at The Culinary Institute of America. Use whatever fresh fish and seafood you’d like, including clams, mussels, lobster, or cod. Ingredients 3/4 cup dry white wine 1 sachet d’epices, including 1 crushed garlic clove, one […]