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• 
  Entree

  Horseradish-Crusted Bass with Borscht Broth

  Ed Brown's recipe combines classic ingredients to create a flavorful bass dish with a borsht broth made with beets. Complete the dish with…
• 
  Entree

  Updated Herring In Parchment Paper

  Once upon a time, there were little "appetizing" stores that sold more kinds of pickled and smoked fish than one believed existed. View…
• 
  Appetizer

  Smoked Salmon Roll-Ups

  A recipe for an untraditional salmon "roll-up" with goat cheeses from Jean Louis Palladin of the Napa Restaurant in Las Vegas.
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  Entree

  Jewish Pizza

  Wolfgang Puck's interpretation of the classic pizza.
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  Entree

  Stuffed Trout with Scallops Tartar

  Chop the scallops into small pieces and mix them with the shallots, 1 tablespoon dill, and lemon juice. Add salt and pepper to taste.…
• 

  
  Salad

  Ensalada De Bacalao (Salt Cod Salad)

  by Chef Aaron Sanchez Cod served with onions, scallions, cilantro, avocado, and tomatoes in a lime juice and garlic dressing
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  Entree

  Pacific Rockfish with Edible Flowers

  By Chefs Ed Tuson and Sinclair Philip Pacific rockfish and steamed nasturtium flowers with tuberous begonia vinegar and pansy oil
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  Soup and Stew

  Pea-Cucumber Gazpacho with Curried Scallops

  by Chef Ming Tsai Chilled English pea-cucumber gazpacho with curry-tea-spiced scallops and pea shoot salad
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  Entree

  Slow-Roasted Salmon with Melted Cabbage

  by Chef Michael Schlow Slow-roasted salmon with melted cabbage, smoked bacon and carrot-juice reduction.
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  Entree

  Cold Salmon with Black Sesame Crust and Herb Mayonnaise

  by Chef Jacques E. Haeringer A homemade mayonnaise prepared with extra virgin olive oil and fresh herbs is delicious and nutritious
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  Entree

  Crawfish and Dill Pizza

  by Chef Horst Pfeifer Pizza with a roasted-garlic base, topped with crawfish tails, caramelized onons, three cheeses and fresh dill
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  Appetizer

  Grill-Steamed Mussels with Chourico and Texas Toast

  by Chef Chris Schlesinger Mussels steamed on the grill with chourico sausage in a white wine butter sauce, served with Texas toast
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  Entree

  Grilled Striped Bass

  by Chef Ryan Hardy Served with heirloom tomatoes and a fresh 7-herb salad
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  Appetizer

  Littleneck Clams

  by Chef Ryan Hardy Served with a fresh bean salad and onion pickle
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  Soup and Stew

  Lobster Stew with Vegetables

  by Chef Jean Soulard Lobster stew with turnips, carrots and zucchini garnished with fresh chervil
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  Entree

  New Potatoes and Clams

  by Chef James Walt With crusty bread and a green salad this dish makes a delicious light lunch