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Results 71 - 80 of 199
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recipes

Shrimp and Scallops with Asian Eggplant

This meal is reminiscent of one we enjoyed at the Lemon Grass Restaurant in New Orleans.
October 2000
recipes

Marinated Halibut on Radish Sprout and Fennel Salad

The agrodolce (tart-and-sweet) flavors of vinegar and raisins used in marinating the fish are typical of Jewish-Italian cooking.
April 2001
recipes

Irish Brown Bread with Smoked Salmon

This bread is adapted from Jean Lemlin's recipe, from our March 1994 issue.
May 2001
recipes

Tarragon Lobster Salad

This lobster salad is wonderful on its own—but piled onto a hot dog bun it becomes a perfect lobster roll.
July 2001
recipes

Hot Crab and Artichoke Dip

Crab dip and artichoke dip are party stalwarts. We’ve combined them for extra flavor—and richness.
May 2003
recipes

Herbed Crêpes with Smoked Salmon and Radishes

Our recipe makes enough batter for 2 crêpes, even though you’ll only need 1 for this hors d'oeuvre.
January 2004
recipes

Grilled Whole Mackerel with Lemon, Oregano, and Olives

A whole mackerel or bluefish is about 2 feet long, so you will just be able to fit it on an angle in a large rectangular gas grill or a wide oven.
June 2004

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