After researching a French recipe from the 1830’s Elizabeth David, concluded,
“That anisette is, improbably but inconvertibly, quite magical in fish dishes and sauces.” More so that it makes the “best sauce for lobster ever invented.” We are taking her cue for this elegant, rich, and inexplicably delicious seafood risotto to welcome the New Year.

Poach the lobster yourself. If you cannot bring yourself to the task, purchase it pre-cooked from your fishmonger or grocer. If that is your chosen course of action, make sure the tail is tightly curled beneath the body.

This makes a wonderful first course for two or an individual serving for one diner.  Chill your serving plate in advance of preparation.  A long sharp knife makes the slicing easy. You can briefly freeze the tuna to facilitate slicing.  You can pound the tuna between two sheets of plastic wrap to make it even thinner.  Use peppery microgreens like radish, arugula or watercress.

A simple and refined way to pep up scallops, using mango vinegar. The method is easily adaptable to other seafoods.

We've put outr own twist on the original recipe that appeared in Food & Wine magazine, December 2023 / January 2024.

We've put our own spin put on this dish from the November 2023 issue of Food & Wine magazine; Lemony Baked Salmon with Crunchy Crust

This sashimi cone recipe is a testament to the harmony of flavors and textures, combining the simplicity of fresh fish with the complexity of gourmet condiments. Perfect for special occasions or as a sophisticated appetizer, these sashimi cones are sure to impress.

The combination of textures and flavors—from the creamy avocado to the rich, oily sardines, and the runny yolk—makes for a breakfast or brunch that's both nourishing and indulgent. Perfect for Brunching.

In New England this is served for Thanksgiving.  In the South it is served on Christmas Eve.  We’ve gussied up our version with a pinch of saffron added at the end. Try blending  ½ teaspoon of Spanish Smoke Paprika with 2 tablespoons of hot melted butter to drizzle over the stew when served.

The name of this typical Ligurian dish, comes from the Provençal verb meaning ‘to shake’ or ‘to toss’. The dish is part of the culinary tradition of Riviera di Ponente. It was the fare of sailors on their sea voyages. The cook made it while he was sitting on a chair and tossing the pot with cooked codfish and potatoes between his legs.