Chilean Crab Gratin (Chupe de Jaibas)
Think crab cakes turned into a creamy casserole with a crust of gratinéed Parmesan and you’ll get an idea of how delicious this classic Chilean chupe is. Chupes elsewhere in South America are soupy, but Chileans like theirs dense and hearty. The recipe is adapted from Pilar Rodriguez, a chef and self-described culinary ambassador of […]
White Anchovy and Beaufort Appetizer
If you’re not familiar with the Spanish marinated white anchovies, called boquerones, you deserve to get acquainted. They’re nothing like the pungent dark ones in tins that are commonly draped over pizza. Boquerones have a mild, almost pickled flavor that Chef Sean Takaki, of Pourtal Wine Tasting Bar in Santa Monica, Calif., cleverly offsets here […]
Walleye Pike Quenelle with Tomato Coulis and Fresh Mozzarella
Jonathon Sawyer, the 30-year-old chef/owner of downtown Cleveland’s Greenhouse Tavern, introduces his recipe for walleye pike quenelle. In the French classical tradition, quenelles are small dumplings made from poached meat, poultry, or fish. Formed using two spoons, they have a distinctive oval shape. Sawyer likes to use local walleye pike in his quenelles, but you […]
Smoked Trout Dip with Chèvre
At his restaurant Willmann makes this recipe with house-smoked grouper collars and cheeks; we use smoked trout for convenience.
Smoked Salmon Goat Cheese Tortelli
With such a flavorful, robust filling, a light cream sauce of lemon and fresh pepper is all these Smoked Salmon Goat Cheese Tortellini need for dressing
Endive Nachos with Lemon-Ricotta, Salmon, & Capers
In this light version of nachos, fresh crunchy endives act as chips; Endive nachos get topped with luscious smoked salmon and tangy lemon ricotta
Crab Burgers with Dill Chèvre & Arugula
Grilling and a topping of herbed chèvre elevates these from simple crab cakes to brilliant burgers
Chilean Clams with Parmesan (Machas à La Parmesana)
This traditional Chilean Clams with Parmesan dish couldn’t be a simpler and more convincing example of the marvelous synergy between clams and Parmesan
Scallop Salad with Arugula, Fennel, & Dolcelatte Dressing
Scallops with a gorgonzola dressing might seem like a bit of a stretch for a seafood and cheese pairing, but when used sparingly gorgonzola dolce can be quite the magic ingredient
Deep-Dish Pizza Puttanesca
Shaved Pecorino Toscano takes this pizza twist on a pasta classic to the next level
