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Discover the Food of Moveable Feast at Sea

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This winter and spring you can join James Beard Award-winning chefs on 7-night getaways with Celebrity Cruises, in a partnership with Moveable Feast with Fine Cooking. In December, Marcus Samuelsson and Michelle Bernstein host a Caribbean cruise, while in April, Bryan Voltaggio and Richard Blais headline a voyage to Bermuda. In this collection of recipes, explore the culinary philosophies of four chefs and get a taste of their food.

  • Recipe

    Steamed Salmon with Fennel and Citrus

    In this dinner-party-worthy dish from Marcus Samuelsson, aromatic fennel and tart citrus highlight the sweetness of salmon while providing a counterpoint to its rich texture.
  • Recipe

    Islas Flotantes

    Michelle Bernstein gives the classic French dessert of poached meringues (the "islands") floating in a "sea" of custard ia tropical twist by swapping in coconut milk and puréed fruit in place of the custard.
  • Recipe

    Potato Chip Omelet

    This innovative riff on tortilla espanola from Richard Blais substitutes actual potato chips for fried sliced potatoes. It makes a terrific last-minute brunch dish.
  • Moveable Feast

    Fried Yard Bird (Chicken) with Gravy

    At Ginny's Supper Club in Harlem, chef Marcus Samuelsson is known for his fried chicken, a recipe inspired by his Swedish grandmother and influenced by his African roots, with the use of berbere, an Ethiopian chile spice blend.  This adapted version of his original has been simplified for the home cook.

  • Moveable Feast

    Maryland Blue Crab with Old Bay Cider Vinegar

    This dish is iconic of the Chesapeake Bay region Bryan Voltaggio hails from.
  • Recipe

    Shellfish with Fennel, Escarole, and Kale

    This simple but indulgent mixed shellfish dish from Michelle Bernstein is great on its own with a crusty bread to sop up the sauce, or as part of an authentic Italian holiday feast.
  • Recipe

    Grilled Salmon with Aleppo-Honey Glaze

    A global approach to cooking is part of what keeps Samuelsson excited about salmon, a staple of his native Sweden. Here it's paired with a sweet-and-spicy glaze, plus Japanese-inspired braised turnips.
  • Recipe

    Sweet Potato Gnocchi with Kale, Sage, and Balsamic Brown Butter

    This dish by Richard Blais is inspired by the straightforward combination of earthy sweet potato with the natural richness of nuts and root vegetables.
  • Moveable Feast

    Aged-Cheddar Hush Puppies

    Bryan Voltaggio puts a cheesy riff on this favorite Southern side.
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