Adapted from Bon Apetit, ~4 servings

Leche De Tigre

  • ⅔ cup fresh lime juice
  • 2 garlic cloves, smashed
  • 1 tablespoon (packed) chopped fresh cilantro leaves
  • ½ ají limo or habanero chile, seeded, halved lengthwise

  • ½ small red onion, chopped

  • ½ cup bottled clam juice (optional)
  • Kosher salt

Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

Your rating: None Average: 3 (1 vote)

Plokkfiskur (Icelandic Fish Stew)


Serves 4

  • 1 lb cod, haddock, or halibut filet
  • 1 lb waxy potatoes, boiled (or microwaved) and roughly chopped
  • 1 small white onion, diced
  • 12 oz milk
  • 3 tbsp butter
  • 4 tbsp flour
  • salt and pepper
  • (mustard? Curry? thyme? )
  • ½ cup of breadcrumbs
  • 1 cup grated cheese (edam or mild, easy-melting cheddar)
  • 2 tablespoons chives
  • White wine (optional)

Serve with plenty of rye bread and butter!

Salt fish and turn on broiler to low

In a (very) large skillet, saute fish in half of the butter (and white wine if available) until cooked through and flaking, flipping halfway through and covering to heat through

Remove fish and set aside, reserving liquids.

Add the remaining butter to the pan and saute onions over medium heat until translucent [Add any additional desired spices, such as mustard powder.]

Sprinkle flour on and stir to coat, then add the reserved liquids and deglaze the pan if needed

Gradually add milk, slowly heat until steaming. (This would be another option to add additional seasoning, such as thyme or other herbs, to allow their flavors to infuse the milk.)
Simmer for 3-4 min, stirring often, until the mixture becomes creamy.

Add potatoes and stir briskly to break up the potatoes a bit.

Add fish & stir gently. Adjust seasoning / salt and pepper.

Fish stew base can be made up to this point and reserved for serving at a later time.

Spoon into ramekins or another baking dish.
Add bread crumbs and cheese.
If fish stew base is still hot, broil for 5 minutes until cheese is bubbling and golden brown
If fish stew base is cold, heat through in a 400 degree oven for 15 minutes, then broil briefly to brown cheese.

Sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.

Your rating: None Average: 3 (1 vote)

Mussels a la Dubrovnik

Mussels a la Dubrovnik

This is a modified recipe of "Mussels à la Buzara", trying to replicate a dish from

2 lbs mussels, scrubbed and de-bearded; dispose of any mussels with shells that stay open.
2 medium tomatoes, diced
¼ cup breadcrumbs
4 garlic cloves, minced or sliced
1 medium onion, finely chopped
1 cup dry white wine
½ cup parsley, chopped
olive oil
Salt and pepper to taste

Your rating: None Average: 3.5 (2 votes)

Paella with chicken and shrimp


5 tablespoons extra-virgin olive oil (preferably Spanish), divided
1 pound uncooked large shrimp, peeled, deveined, butterflied
1 pound skinless boneless chicken thighs, cut into 1-inch cubes
1/2 pound oyster mushrooms, sliced
1 cup chopped onion
4 garlic cloves, chopped
1 1/2 cups paella rice (short-grain white rice)
1 15-ounce can diced tomatoes in juice
1 dried California chile or New Mexico chile, stemmed, seeded, finely ground in spice mill
3/4 teaspoon smoked paprika
1/2 teaspoon saffron threads, crumbled
2 cups low-salt chicken broth, divided
1 cup mushroom broth

Your rating: None Average: 3.5 (2 votes)

Shrimp or Crawfish Étouffée

Shrimp Etouffee

1 lb shrimp
2 Cups shrimp or seafood stock (you can make it from the shells of the shrimp)
4 Tbsp lard/fat/unsalted butter
1/4 Cup Flour
1/2 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1 Cup fresh Tomatoes, diced
1/2 Cup Green Onions, thinly sliced
3 Tbsp minced Italian Parsley
2 Tbsp Minced Garlic
1 bundle of Fresh Thyme
2 tsp Worcestershire Sauce
4 T Creole seasoning (I added extra cayenne, Herbs De P, oregano, and smoked salt)
salt and pepper to taste

Your rating: None Average: 3 (1 vote)

Smoked Salmon Dip

Smoked Salmon Dip

My goodness was this delicious. You have to give Martha credit where credit is due.

8 oz smoked salmon, roughly chopped, divided
8 oz cream cheese, softened
1/3 cup mayonnaise (for texture; can be omitted if you don't like mayo)
2 Tbsp diced red onion
1 Tbsp capers
1 tsp prepared horseradish
Juice of half a lemon

Your rating: None Average: 5 (1 vote)

Lobster Roll

Courtesy of Cook's Illustrated.

Your rating: None

Poached Fish

Oil-poached fish

Courtesy of Cook's Illustrated.

Your rating: None Average: 1 (1 vote)

Spiced Salmon Kebabs

Salmon Kebab

Courtesy of Bon Appetit, an easy and tasty recipe with a middle eastern flavor profile.

Serves 2

1 tablespoon chopped fresh oregano
1 teaspoon sesame seeds
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
3/4 pound skinless salmon fillet (preferably wild), cut into 1-inch pieces
1-2 lemons, sliced into rounds approx 1/4" thick
2 tablespoons olive oil

Your rating: None Average: 3.5 (2 votes)

Shrimp and Hearts of Palm Rémoulade

Shrimp Remoulade


1/2 cup loosely packed flat-leaf parsley leaves
1 celery stalk, coarsely chopped
1 small shallot, coarsely chopped
1 garlic clove, peeled

1 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon Worchestershire sauce

Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.


Your rating: None Average: 2 (2 votes)


Sushi (crab rolls in the foreground)


More to follow. Maybe.

Your rating: None Average: 5 (1 vote)

Lemon Skate

Skate, at the market

This was a meal we put together in Venice from what we found at the farmers market - and was one of the best meals we had in Italy.

  • 1 skate (3/4 lb)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 bayleaves
  • 1 sprig rosemary
  • 3 leaves fresh sage
  • 4 tbsp lemon olive oil
  • Juice of 2 lemons
  • Fresh Pasta

Sautee the garlic, onion, and herbs until soft and beginning to caramelize. Remove and set aside, picking out stems from the herbs.

Simmer the skate in a bath of lemon-olive oil and lemon juice.

Your rating: None Average: 3.5 (2 votes)

Juniper Cured Salmon

Salmon Curing

This recipe is a modified version of one from the Mitsitam Cafe Cookbook, using a salt-cooking/curing method from the Pacific North-west:

1/2 lb of raw salmon is one serving of cured salmon for lox/sandwich/in a salad.

For under 1lb salmon: 1.5 cups each of plain, fine-grain kosher salt and sugar
For a 1 lb salmon: 2.5 cups each salt/sugar
For a 2 lb salmon: 3 cups each salt/sugar



Your rating: None Average: 4.5 (2 votes)

Po-Boy Salad

Oyster Po-Boy salad

For the salad, toss lettuce, avocado, diced red bell pepper, onion, and tomato with a sour-cream or mayonnaise based dressing spiked with a bit of tabasco sauce.

Mix 1:1 flour and cornmeal with salt, cayenne and cajun seasoning to taste. Toss in pre-shucked, drained oysters and shake until coated. If using shrimp, toss shrimp first in a scrambled egg, then in the breading.

Fry in hot oil until golden brown, drain and cool slightly, serve on top of the salad.

Your rating: None Average: 3 (1 vote)

Thai Yellow Curry

Thai Yellow Curry Paste

On our vacation to Thailand a few years ago, we spent one of our days in Chiang Mai at the Thai Farm Cooking School. Some of the dishes we made were really delicious and frankly quite easy (if somewhat challenging to find all of the ingredients in the DC metro area).

Your rating: None Average: 3.5 (2 votes)

Crab Cakes

Crab Cakes with an Avocado/Yogurt sauce

Adapted from The Santa Monica Farmers Market Cookbook.

Makes 10 large crabcakes or as many small ones as you can roll

1 lb lump crabmeat
1/3 cup panko breadcrumbs (can sub regular)
2 eggs, beaten
4 Tbsp mayonnaise
2 Tbsp lemon juice
Few drops hot sauce (like Tobasco)
Generous dash of Old Bay seasoning
Generous dash of Garlic Powder
Generous dash of Onion powder
Salt and pepper to taste

Your rating: None Average: 4 (2 votes)

Grilled Marlin with a lime-butter sauce

Grilled Marlin, roasted cherry tomatoes and asparagus

Blue Marlin steaks, salted and with lemon pepper. Spritz with lime juice a few minutes before grilling.

Lime caper butter sauce, per steak:

3 T butter
1/4 red onion or 1/2 shallot, chopped. Sub in garlic scapes for part of this.
1/4 cup white wine
2 limes, juiced
1 T capers, drained

Chili/lime powder for serving.

Sautee the onions/shallots in the butter while grilling the marlin. When soft, add the lime juice and wine, reduce by half and add in the capers, continue reducing until no liquid remains. Serve on top of the marlin with chili/lime powder.

Your rating: None Average: 3 (2 votes)

Poached Salmon with Peas and Mushrooms

Poached Salmon with peas and mushrooms

This recipe, modified from a Bon Appetit recipe, was an instant spring hit.

2 6–8-ounce center-cut wild king salmon fillets (each about 1 1/2-inch thick)
1 cup dry white wine
2 tablespoons kosher salt plus more for seasoning
2 tablespoons (¼ stick) unsalted butter
4 ounces fresh morels; sliced, or oyster or shiitake
½ cup shelled fresh peas
⅓-⅔ cup heavy cream
Freshly ground black pepper
2 tablespoons minced fresh chives or finely chopped garlic scapes

Your rating: None Average: 4.5 (2 votes)

Jose's Basque Tuna Stew

Tuna Stew


One of our favorite recipes from our signed copy of Jose Andres' Made in Spain cookbook. Serves 4-6.

1 pounds fresh bonito or yellowfin tuna
2 slices day-old bread, preferably country-style
1/2 cup Spanish extra-virgin olive oil, plus more for drizzling

3 cups thinly sliced onions (about 2 large onions)
2 tbs minced garlic
2 medium green bell peppers, roughly chopped
1 pound tomatoes (5-6 plum or 2-3 medium), roughly chopped

Your rating: None Average: 4 (2 votes)

Caesar Salad

Caesar Salad components

For the Cæsar salad dressing:

  • 1 clove garlic, chopped
  • 2-3 anchovy fillets
  • 1 egg yolk
  • 1/2 tsp Dijon mustard
  • 1 lemon, juiced
  • 1/4 cup extra-virgin olive oil
  • 1/8 cup freshly grated Parmesan, plus extra for garnish
  • Freshly ground black pepper

Blend together garlic, anchovies, egg yolks, dijon and lemon juice until smooth. Slowly add in the olive oil and emulsify. Stir in pepper and parmesan.

For the salad, combine chopped romaine and croutons (toast diced baguette cubes tossed with olive oil)

Your rating: None Average: 4 (1 vote)

Salmon with Tomato and Olive "Salsa"

Salmon with Tomato-Olive-Onion-Feta salsa

Audrey whipped this up to go with grilled or pan-seared salmon. It was easy and delicious!

For the salsa fresca:
2 parts cherry tomatoes, quartered
1 part rough chopped kalamata olives
1 part diced red onions
1 part feta, crumbled
lemon juice
olive oil (if possible, from a jar of sundried tomatoes)
Salt and pepper, to taste

For the salmon:
Wash and thoroughly dry the fillet.
Season the flesh side with salt and pepper, a dash of smoke salt, garlic powder, lemon pepper, and a dash of herbs de Provence

Heat grapeseed (or other, high-heat) oil in a skillet

Your rating: None Average: 4 (1 vote)

Jamaican Ackee and Saltfish

Ackee and Saltfish with callaloo

Ackee ans Saltfish is the national dish of Jamaica. I was fed so much of this pungent breakfast during training that I swore off it afterwards. That didn't last very long. Ackee is an odd ... fruit? The wikipedia article on ackee can fill you in better than I can, but in short, the scientific name comes from a pirate, it's originally an African plant, and it's very poisonous if harvested incorrectly. It's related to lychees, but is better described as being similar to avocado.

Your rating: None Average: 3 (1 vote)

Crab Rangoon

Crab Rangoon

All I can say is this crab rangoon recipe is ... delicious!! Shamelessly stolen.

Obviously, this is a "notional" recipe.

Roughly equal parts cream cheese (at room temperature) and imitation crab meat (chopped up)
(Go a little heavy on the cream cheese)
Chopped green onion
Dash garlic powder
Smaller dash soy sauce
Enough won ton wrappers (recommend cutting them in half and makings smaller pouches)

Mix ingredients together (except won ton wrappers).

Your rating: None Average: 4 (2 votes)

Thai Green Curry

Thai Green Curry

I had a hankering for Thai food since we're currently planning a trip to Thailand. I did a quick search, and voila! I modified the curry recipe from here. I have to admit this isn't the most authentic or even delicious green curry recipe, but frankly it's pretty easy to make and can be made mostly without often hard to find ingredients.

I personally prefer this recipe with extra firm tofu, but it could theoretically go with any protein. Fish or seafood would be best, followed by chicken.

Serves 4.

Your rating: None Average: 2 (1 vote)

Shrimp and Grits

Shrimp and Grits.jpg

This was adapted from a NYTimes article in search of an improved shrimp and grits recipe:

For the grits:

  • 1/2 cup grits
  • 2 1/4 cups water
  • 2 T unsalted butter
  • 1 t salt
  • 1 t minced garlic
  • 1/2 cup grated cheese (a 50/50 mix of cheddar and jarlsberg works great)
  • dash paprika
Your rating: None Average: 3.5 (2 votes)

Seared Scallops with Pommes

Seared Scallops

This was in response to our taking advantage of a recent livinggrouponsocial deal with Arganica, and opting for one of their more CSA-like "give me a box of random local, organic goodies." We're already, honestly, pretty damned tired of kale and brussel sprouts, and hoped this would provide something slightly different. We got... chard and turnips. Well, OK. The dinner turned out quite good, and is somewhere between classic French and New American. We made the chard into a warm salad by wilting it and steaming it with a bit of apple cider, then tossing it with vinegar and adding pecans.

Your rating: None Average: 3 (2 votes)

Clam Potato Leek Soup (or ... Clam Chowder)


This recipe was in this week's Washington Post express. It wasn't explicitly cited, but I think its from a book about new Brooklyn restaurants. The recipe is called Clam Potato Leek Soup, but really it's clam chowder. It was quite tasty.

I've replicated the recipe as we first made it here, but I've made some notes at the bottom about how we would modify the recipe next time to improve it.

Your rating: None Average: 3.5 (2 votes)

Southwest Salmon

SW Salmon

This recipe just sort of happened one day. We had some miscellaneous items we wanted to use up, and it turned out delicious! The amounts used here served 2.

Salmon (1/2-2/3 lb)
Southwestern seasonings (blend of salt, chipotle, dash chili powder, cumin, dash of coriander, lime juice)

Corn (1 ear)
Tomato (1 med, chopped)
Onion (1/2 small, chopped)
Cilantro (about 1/2 cup, separated from stalks)
Salsa / hot sauce (about 2 tbsp)
Lime (juice from 2 limes)

Your rating: None Average: 5 (2 votes)

Thai-Spiced Watermelon Soup with Crabmeat

Thai-Spiced Watermelon Soup with Crabmeat


For soup
5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
1 fresh lemongrass stalk*
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped peeled fresh ginger
1 tablespoon finely chopped garlic
1 1/2 tablespoons mild olive oil
1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
2 tablespoons fresh lime juice, or to taste
3/4 teaspoon salt, or to taste

For crab

Your rating: None Average: 2 (2 votes)

Udon Soup with Prawns and Poached Egg

Udon Soup Before Broth

So, there's this Japanese movie, Tampopo, all about a woman's quest to serve the perfect noodle soup in her small roadside soup shop. If nothing else, its an interesting look at Japanese food culture.

Anyway, inspired by that and memories of walking by this (Japanese, I think) soup shop ever day we were in Paris last year, I decided we should try and make Japanese. soup. Our local bodega, P&C Market, sells Japanese noodles (both soba and udon), so we gave it a whirl. It actually turned out pretty good for the first shot.

Your rating: None Average: 3 (2 votes)

Smoked Salmon Crepe Pinwheels

Salmon Crepe Pinwheels

A delicious and fun twist on Kevin Dundon's salmon cake recipe.

These are crepes, layered with cream cheese and smoked salmon (lox), rolled and cut into pinwheels. Great for a party!

2/3 cup AP flour
1 jumbo or 2 small eggs
about 1 cup milk
8oz smoked salmon slices
8oz whipped cream cheese (with herbs/chives if available)
1 tbsp snipped fresh chives, scallions, garlic, shallots, or your favorite herbs
juice of 1/2 lemon

Your rating: None Average: 3 (1 vote)

Blackened Red Snapper

Blackened Red Snapper

4 (6 ounce) fillets red snapper
1 cup butter, melted
4 Tablespoons cajun seasoning

Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.

Dip fish into melted butter, and crust each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet.

Your rating: None Average: 3 (2 votes)


Gumbo and bread

Prep the Trinity

Chop the onions, bell pepper, and celery and mix together. Pull of 1/4 to preserve for the final step.

Make the Roux

Heat oil in heavy 6-quart pot (or dutch oven) over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is a deep, clay red - well past "peanut butter", but not burnt/dark red/dark brown either. Reduce the heat as you go -- 15-30 minutes.

Add the Trinity

Your rating: None Average: 4 (2 votes)

Shrimp Saganaki

Shrimp Saganaki with sauteed Kale flowers

Garides (Shrimp) Saganaki is one of Audrey's favorite dishes (though no longer on the menu) at Zaytinya, one of her favorite restaurants in DC. This recipe is a surprisingly easy replica of that dish. It's fast and can be made mostly with ingredients we already have in our kitchen.

Your rating: None Average: 3.5 (2 votes)

Fish Tacos

Fish Taco

A great, simple summer taco recipe

Your rating: None Average: 4.5 (2 votes)

Shrimp Tikka

Shrimp Tikka

Great on the first try. Serve with rice and mango salsa.


Your rating: None Average: 3.5 (2 votes)

Seafood coconut rundown

Mackerel rundown with johnny cakes

Classic Caribbean "rundown" stew - best served on rice with fried johnnycakes or "festival".

1/2 lb salted or smoked mackerel, deboned and skinned (can also use mussels, or bite-sized mixed seafood). If using salted mackerel: rinse it, and then cover it with boiling water for ½ hour to extract some of the salt.
2 cans of coconut milk
½ yellow onion
5 cloves garlic
3 stalks chopped scallion
2 diced plummy (roma) tomatoes
1 habanero pepper sliced
½ cup cubed pumpkin / butternut squash (optional)
1/2 cup white wine (optional)
Ground black pepper
Cooking oil for sautéing

Your rating: None Average: 2.5 (2 votes)

Purpled Salmon with Mushrooms

Purpled Salmon with mushrooms, Photo by Jon

I sat down to cook up some dinner. The goal: tame my basil plant that's turning into a small bush and occupying more and more of my not-that-big kitchen. So - pesto it is. But what to go with the pesto? Noodles seem to be too easy, heavy, and obvious. So some pesto-encrusted salmon. Also, I had some shitake mushrooms that needed cooking, and bought some fresh asparagus at the farmer's market this morning. I reduced some syrah with the mushrooms, because shitakes sauteed in wine = the shiznizzle.

Your rating: None Average: 3.5 (2 votes)

Mediterranean Seared Salmon

Mediterranean Salmon

Marinade: 2 parts Olive oil with 1 part balsamic vinegar
Rub: crushed garlic, salt, thinly sliced basil

Separately, sautee some sliced kalamata olives with capers and olive oil
Sear the salmon with sliced portabello mushrooms until they are tender.
After searing the salmon, place it in a warmed oven to cook it further.

Reduce some wine (a light red, beaujolais ideally or pinot or zin) with the mushrooms), add in more red balsamic vinegar during this process.
drizzle tzatiki on the salmon and sprinkle the olive/capers on top.

Your rating: None Average: 3 (2 votes)

Crabmeat Remick

From Emeril via the Food Network. Good but not great. Lumpy crab is key, but expensive. Even high-quality canned mixed with fake falls short. Needs something more?

1 1/2 teaspoons unsalted butter
1 cup Homemade Mayonnaise, recipe follows, or good quality store-bought mayonnaise
1/2 cup chili sauce
2 tablespoons finely chopped green onions
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1 teaspoon dry mustard
1 teaspoon tarragon vinegar
1 teaspoon paprika
1 teaspoon hot red pepper sauce
1 pound lump crabmeat, picked over for shells and cartilage

Your rating: None Average: 2 (2 votes)

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