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Seafood

  • Recipe

    Pineapple-Lime-Ginger Scallop Ceviche

    Pineapple juice contains an enzyme called bromelain that breaks down protein and, as a bonus, has a tenderizing effect. You can serve this dish after 30 minutes or up to…

  • Recipe

    Lobster, Shrimp, and Avocado Salad with Creamy Lime Dressing

    For this salad, use an avocado that is ripe but still firm enough to hold its shape when mixed with the dressing and seafood.

  • Recipe

    Crab Benedict with Blender Hollandaise

    An easy blender hollandaise sauce and a fresh crab salad loaded with color make this a brunch home-run. Since the hollandaise and crab salad can be made ahead, you’ll have…

  • Recipe

    Crab and Cucumber Salad Sandwiches

    This crab salad is a riff on the classic and ever-popular lobster roll. The buttered toasted bun brings it together, but if you want to skip the carbs, serve in…

  • Recipe

    Grilled Squid with Marinated Gigante Beans, Favas, and Salsa Verde

    Fava beans are the epitome of springtime ingredients. For a speedy version of this lively dish, use good-quality butter beans in place of the gigante beans and thawed frozen favas.

  • Recipe

    Oysters with Blood-Orange Mignonette and Tajín

    Classic oysters on the half shell are given an update here,  bathed in a mignonette flavored with blood orange and then sprinkled with zingy Tajín. You can ask your seafood…

  • Recipe

    Teriyaki Shrimp Banh Mi

    The classic Vietnamese sandwich is reimagined by chef Gabriel Pascuzzi of Stacked Sandwich Shop in Portland, OR. The vibrant Vietnamese community in Portland has added to the city’s explosion of…

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