Fish

The marinade in this recipe also makes a wonderful salad dressing.

Phil Donaldson writes: “This Italian sauce is probably the best-tasting spaghetti sauce we have ever tasted. However, it is not very well-known. The name means ‘prostitute’s sauce,’ and the story goes that the ladies would prepare the sauce and put it on their windowsills, and the smell was so fabulous that it attracted clients for them.”

Rance, the young man who has the large task of managing our kitchen, still finds time to prepare this all-time favorite dish for our dinner guests. We love you, Rance!

We have many good local seafood suppliers here on the coast, but one that has consistently been there to serve me with good, fresh seafood, day in and day out, is Mathews Seafood. This business was started years ago by Louis Mathews. Today, his three sons, Chris, Trey, and John, carry on in their father’s ootsteps. I can always count on these young men to guide us in selecting the best they have to offer. Thanks, guys!

This dish is a specialty of the South of France, but living or visiting on the coast of Georgia you are quite likely to see it offered on menus. I hope you enjoy The Lady & Sons’ version of this wonderful French dish. Feel free to add any of your favorite shellfish to the pot.

We sometimes serve this on our buffet, if the staff doesn’t eat it all first!

This is a traditional favorite down here. We try to use female crabs, but you can use either male or female.

Fish cooked with beans is traditional fare in Tuscany, and this basic skate brodetto can easily become a hearty one-dish meal with the simple addition of cannellini.

Simple fried skate was a supper treat when I was growing up, and it is still one of my family’s favorites of all fried seafoods. . . .