Recipes

Cooking in a parchment-paper pouch is a traditional way to quickly infuse flavor into delicate seafood. Here, the flavor is butter and lemon, a classic with almost anything that swims, and the seafood is scallops. The twist is the lemon: It’s salt-preserved, citron confit, a staple in Mediterranean cuisines. You can make and refrigerate the packets up to 6 hours ahead; let them come to room temperature on the counter while you preheat the oven. Reprinted with permission from Short Stack Editions Vol. 30: Butter, by Dorie Greenspan (shortstackeditions.com).

Clam chowder comes in two varieties: New England and Manhattan. But what about the West Coast? Don't they deserve chowder, too? Obviously. And it comes in the form of this creamy, tangy, smoky chowder filled with hot smoked salmon, capers, cream cheese, and leeks. Bonus points if you eat it in a sourdough bread bowl.

Anchovies give this riff on traditional cheese gougères a bistro-pub feel and a bold taste. Salty, spicy and savory, these are best with a strong, hoppy beer. These are great right out of the oven or made ahead for a crowd.

We've been hosting Thanksgiving dinner for almost 40 years, and as I look back, I've noticed how our menu has changed and evolved. At first there was only turkey, but as the group grew bigger, we added a ham. Mom always brought scalloped oysters, but then as the guest list changed, this was omitted. Fruit salad was added as the grandkids came. Stuffing back then was placed in the bird. Now, since we fry the bird, the dressing is usually a simple bread, mushroom, and celery one so that the little ones can enjoy. But even back in the day, I always made an extra batch of stuffing with oysters and still do. This one will be on the table this year...

The difference between bouillabaisse and any other fish soup lies in the combination of flavors beyond the seafood stock. A hint of saffron, an accent of zested orange, and a few sliced fennel bulbs and fronds bring out an essence from the seafood that would otherwise remain hidden. While they might seem simple, omit any one of these ingredients and the depth of flavor in your bouillabaisse will lose the complexity that earned it such a vibrant reputation.

Parvin’s Tamarind-Stuffed Fish is a Persian-inspired whole fish stuffed with caramelized onions, garlic, almonds, barberries, tamarind, and fresh herbs. Baked until golden, it offers a tangy, sweet, and savory flavor perfect for special occasions.

Lower Eastern Shore Oyster Pie is a traditional Chesapeake Bay dish with a flaky rye crust filled with creamy oyster stew, flavored with garlic, onions, bay leaves, and thyme. Baked until golden, it offers rich, savory, and briny coastal flavors.

By Oishii Moments

Lazy Sunday mornings were made for these Raspberry Pancakes with Peanut Butter Maple Syrup. You’ll want to have this recipe handy at all times!

Swedish pancakes are one of those things that feel extra special but are surprisingly easy to make. They’re thin, buttery, and just the right amount of sweet—kind of like a crêpe but softer and more delicate. They’re often served with raspberry or strawberry jam and whipped cream, but honestly, you can top them with whatever you like—fresh berries, a sprinkle of sugar, or even a little drizzle of maple syrup or a squeeze of lemon juice.