Seafood
Halibut Baked on a Fig Leaf
The fig leaves are not really for eating. They keep the fish juicy while it cooks and make it smell like coconut. You can cook these in the oven or on a grill.
Pan-Fried John Dory
Turbot or sole would also be delicious in this crispy fish dish.
Lemony Crab Salad with Baby Greens
In Venice, this salad would most likely be made with local crab from the lagoon.
Pasta e Ceci con Vongole
Pasta and ChickPea Soup with Clams
Roman osterias served this dish every Tuesday. It's an unusual way to combine ingredients from land and sea in one recipe. Follow with a green salad for an easy lunch or dinner.
Crostini with Fresh Mozzarella and Anchovy Sauce
Begin any informal dinner party with these fun Roman-style crostini.
Jamaican Hot Pepper Shrimp
Peel these fiery shrimp as you eat them.
Penang Rice Salad
Nasi Kerabu
Make sure to buy the larger dried shrimp and select those that are bright pink or pink-orange (they brown and harden with age). Lesser grades of dried shrimp tend to be unpleasantly pungent. It's also important to use a fine-quality rice — what you can buy at most supermarkets will yield mediocre results.
Make sure to buy the larger dried shrimp and select those that are bright pink or pink-orange (they brown and harden with age). Lesser grades of dried shrimp tend to be unpleasantly pungent. It's also important to use a fine-quality rice — what you can buy at most supermarkets will yield mediocre results.
Sauteed Escarole
Anchovy and red pepper flakes balance the bitterness of the escarole, giving it a sweetness that goes well with the robust flavors of the Veal Involtini.
Tuna and Caper Brandade Crostini
This is a simple variation on the classic French brandade, traditionally made with salt cod. Prepare the crostini while your potatoes are simmering.
Halibut with Carrots, Fennel, Lemon, and Garlic
An alternative to traditional gefilte fish, this cold, oven-steamed halibut makes an elegant fish course. Conveniently, it should be prepared one day ahead.
Soy-Sake Shrimp with Ginger Aïoli
Joe Dion of North Charleston, South Carolina, writes: "Because I work in a restaurant (I'm a chef at a place called Slightly North of Broad in Charleston), I don't let my cooking at home get too complicated. I'm at the restaurant five days a week and often work on weekends, but whenever I have the chance I enjoy getting together with friends and cooking for them."
This twist on the classic garlic mayonnaise is as simple as blending mayo and fresh ginger in a processor.
Salmon with Peas, Pea Tendrils, and Dill-Cucumber Sauce
The salmon is equally good served hot or cold. What to drink: Chardonnay or white Burgundy, such as Saint-Véran.
Scallop Cakes with Cilantro-Lime Mayonnaise and New Potatoes
A nice brunch dish as well as a light supper. What to drink: New Zealand Sauvignon Blanc.
