meat and seafood

Recipe Categories

Lemon Oregano Leg of Lamb

Meat & Seafood

I have two Meyer lemon trees, which produce an abundance of fruit twice a year. I try and incorporate lemons into any number of recipes, and used them in this recipe to add a bit of zing to a leg of lamb. This marinade can also be used on lamb chops, chicken, or even salmon.

Leg of Lamb With Garlic Sauce

Meat & Seafood

Everyone who has eaten this dish says it’s the best leg of lamb they’ve ever tasted. I agree, and I can verify that it's the highlight of one of the most-requested classes I have ever taught. Just be sure you don’t overcook the meat

Grilled or Broiled Oysters with a Sriracha Lime Butter

Meat & Seafood

Although I love my oysters raw, sometimes a grilled oyster is a nice change. The oysters are topped with a yummy spicy citrus butter that still allows the flavor of the oysters to come through. The butter is also great as a dipping sauce for crab legs and lobster.

Chicken Caesar Salad With Anchovy Caesar Vinaigrette & Garlic Parmesan Croutons

Meat & Seafood

I am a self-professed Caesar addict. This recipe came about after rigorous testing of and tinkering with a basic Caesar dressing recipe. This lighter Caesar is delicious -- the perfect summer salad. Plus, since the dressing has no raw eggs in it, it is perfect for picnics where refrigeration isn't an option. The dressing recipe makes extra, and you'll be glad of that!

Lamb Biftekia with Anchovy Sun Dried Tomato and Mint

Meat & Seafood

Biftekia is basically the Greek word for burger. After I graduated high school in 1999 my parents took myself and my sisters to Greece and I ate this several times, usually made with ground lamb, these were often served on skewers and served with different condiments.

Ivan Orkins Savory Pancakes

Meat & Seafood

If you're familiar with okonomiyaki, chances are you know it as a clean-out-the-fridge-franken-pancake stuffed with cabbage and a multitude of other ingredients, such as onion, scallions, pork belly or bacon, seafood, fish cakes, udon, mochi (rice cakes), and/or basically anything else you can think of. (As you might guess it's usually something you scarf down during a night of drinking.) Okonomiyaki are well loved all over Japan, but Hiroshima and Osaka are especially famous for their regional versions.

Clams with Cream, Farro, and Baby Kale

Meat & Seafood

When I make clams I want the dish to feel more like a whole meal so I add a cooked grain and some greens to the mix.

Brandade de Morue

Meat & Seafood

Brandade de Morue is a very traditional Provençal dish, and one of my favorite comfort foods. This may just be the ultimate in mashed potatoes! My first trip to Provence was in winter, and brandade was on every menu. When it’s all mixed together, it looks just like mashed potatoes – but more. You really must try it.

Seared Sea Scallops with Gingered Pea Puree and Cilantro Gremolata

Meat & Seafood

At this time of year, whenever I go the market English peas always accompany me home. They are nature's superior answer to fast food, preferably eaten straight from the shell, with no need for cooking.

Seared Scallops with Spring Onion and Tarragon Cream

Meat & Seafood

About a year ago I had a wonderful dish of halibut cheeks served with grilled baby leeks and asparagus and a spring onion soubise at one of our favorite Providence restaurants, La Laiterie. That soubise has haunted me, and I’ve been waiting for just the right opportunity to try my hand at making a similar sauce at home.

Corn Bacon and Clam Stew

Meat & Seafood

We tend to think of one-pot meals as limited to cold wintry nights. But some of the best one pot meals, like paella and clam bakes, are made for summer time.

Mussels for One or Two

Meat & Seafood

I learned to love mussels in college, when I spent many an evening with my beau at the Cadieux Café, located on the east side of Detroit where I grew up. The place had an amazing juke box and a stellar array of Belgian beers, and it served mussels in a multitude of ways: stuffed, steamed, on the half shell, or bathed in flavorful broths, there was a preparation for just about anyone.

Whole Baked Fish in Sea Salt with Parsley Gremolata

Meat & Seafood

The first time I tasted Pesce al Sale was at a restaurant in Milan. I remember the dramatic presentation of the baked fish encrusted in salt and cracked open tableside, revealing a steaming, aromatic and succulent fish. This preparation is my favorite way to eat a whole fish, and it's easy to do at home. Have your fishmonger clean and scale your fish for you. Once cooked, filet the fish and serve simply with extra-virgin olive oil, lemon and parsley gremolata. Note that since the fish cavity is stuffed the cooking time will run about 10 minutes longer than unstuffed.

Cedar Plank Grilled Loup De Mer Sea Bass

Meat & Seafood

I love the flavor that the cedar imparts to fish ... I have made this recipe with other whole fish, it's very good with trout too. A word on cedar planks - you can buy them from a specialty store for like $11.99 if you want, OR - you can go to Home Depot and purchase UNTREATED cedar fence pickets for about $2.49 and cut them to length, thereby getting a BUNCH of planks for a fraction of the cost. Fish wider than the picket? Just lay 2 side by side on the grill and proceed! - aargersi

Lamb Merguez

Meat & Seafood

I took a charcuterie class a few months back, and have been obsessed with making sausages ever since. I've pored over Ruhlman's Charcuterie, Fergus Henderson's Nose to Tail Eating, and a zillion blogs to feed my obsession. Of all the sausages I've made,