Oysters
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Lobster bisque - 21 Apr 2008
Jamie Leeds' recipe for Lobster bisque is worth breaking the bank for. A celebration deserves a fine dish. You can easily feed eight and if you follow with a good salad and well-chosen cheese, it's all you'll need for a feast. read more...
Lobsters live from Maine - 26 Nov 2007
Lobsters arrive fresh from Maine weekly in the Washington area. read more...
Crabs & clams - 25 Nov 2007
Crabs and clams are a local treat worthy of serious foodie consideration. Where to observe - and experience the treat. read more...
Anchovies - 23 Nov 2007
One of the most unpopular fishes, anchovies are nevertheless the culinary equivalent of the Wonderbra. They add body to any dish and most opponents don't even know they're there if they can't see them. read more...
Shrimp - 22 Nov 2007
Shrimp are ubiquitous, in every stage and form from fresh to cooked, whole and beheaded. read more...
Curried Cauliflower and Fuji Apple Soup - 19 Nov 2007
You may think cauliflower doesn't have enough flavor to work with Madras curry powder. Just try this velvety, subtly spiced recipe from Barry Koslow, chef of The Mendocino Bar & Grille for a very elegant soup. read more...
Halibut with Fanny Bay Oysters, Sauternes and Blood Orange Reduction - 8 Oct 2007
The secret of this recipe from Yannick Cam, owner-chef of Le Paradou, is in balancing the tartness of the citrus fruits against the unctuousness of the Sauternes and the butter in the sauce, then serving it with fish of prime freshness. read more...
Peggy Thompson, chef at DISH, worked as a meeting planner before going to culinary school. Boredom inspired her to start a new career, and through it she found more than just good food.
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