Seafood
Smoked Salmon Rillettes on Tortilla Wafers
Rillettes, potted meat spreads, are a French specialty traditionally done with pork and goose. This lighter version makes for a delicious, contemporary canapé.
By Rozanne Gold
Warm Mussel and Marinated Vegetable Salad
Eric: If you have to make mussel broth for another recipe and don't know what to do with all the leftover mussels, this dish is the perfect solution. On the other hand, if you want to make this salad and don't have a use for the broth, just freeze it.
Maguy: The crunchy diced vegetables contrast perfectly with the softness of the mussels, even though it's not the wonderful moules marinière of my childhood.
By Maguy Le Coze and Eric Ripert
Steamed Mussels with Sofrito
Sofrito is a sautéed vegetable mixture used as a seasoning in Spain, Italy and Latin America.
This recipe can be prepared in 45 minutes or less.
Spaghetti with Fresh Clams, Parsley, and Lemon
Lemon juice is an integral part of this classic dish. Choose the smallest clams possible, and make sure not to overcook them.
Haddock in Charmoula Sauce
(Adapted from The Keeper's House)
Charmoula is a Moroccan fish marinade traditionally made with tomatoes, lemon, paprika, garlic, cumin, and cilantro.
Deviled Salmon Cakes
When adding the diced vegetables to the flaked salmon, fold the ingredients together gently so that the salmon doesn't break up.
Grilled Sea Bass with Miso-Mustard Sauce
An easy dish that uses some traditional Japanese ingredients, including miso. Made from fermented soybeans, miso paste comes in various shades, with the darker ones being stronger in flavor. This recipe calls for white miso (also called shiro-miso), which is sweeter and more delicate.
Salade Niçoise
This salad was inspired by a classic Salade Niçoise with its fresh anchovies, potatoes and green beans, and one offered to me by Alice Waters, owner of Chez Panisse, who comes to France every year to avail herself of, among other things, the fine green beans of summer.
By Susan Herrmann Loomis
Red Caviar Dip
A sophisticated yet simple dip that is wonderful with toast triangles, crackers or some assorted raw vegetables.
Oysters on the Half Shell with Oriental Mignonette
A twist on the traditional sauce for raw oysters. It works well with steamed clams, too.
Shrimp Pasta Salad
By Debbe Geiger
Greek-Style Shrimp
We took the feta cheese out of this classic dish and stirred it into the rice that accompanies it, for a yummy variation. A cucumber salad is the perfect partner. Buy your favorite cookies for dessert.