Grenobloise means in the style of the southeastern French city of Grenoble, and refers to a classic French sauce of lemon and capers. Here, beautifully seared scallops with a golden crust are served in a sauce popping with acidity from lemon, brininess from capers, and slight warmth from mildly piquant jalapeños. Toss them with a favorite pasta for a quick, simple meal. For the best results, seek out Massachusetts dayboat scallops. They are harvested daily and are dry-packed, which yields the best flavor and sear.
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Laap pla duk, a Thai catfish salad, is the inspiration for this flavor-packed dish of flaked bluefish fillets tossed with fish sauce, lime juice, spicy red Thai chiles, and fresh mint and cilantro. Toasted and powdered jasmine rice adds aroma and helps unify the dish, absorbing flavors from the other ingredients. Serve the salad with lettuce leaves, lime wedges, and cooked rice so each diner can assemble their own lettuce wraps. Rich, oily bluefish are abundant in the waters off Cape Cod. If you can't find bluefish, another fatty fish like mackerel is a good substitute.
Fresh fillets of haddock are coated with smoky paprika, garlic powder, oregano, and thyme before they get a quick sear to develop a delicious crust. They are then sandwiched between toasted brioche buns smeared with a strong, tangy tartar sauce laced with refreshingly piquant horseradish. If your fish fillets are thicker than 3/4 inch, butterfly them by carefully cutting through the center of the fillet (parallel to the work surface), leaving 1/2 inch of the meat attached at the side so it can be opened like a book.
This Cataplana from F&W's Culinary Director-at-Large Justin Chapple is his riff on a savory feast of shellfish and smoky linguiça hailing from the Algarve in Portugal. Named for the vessel it is traditionally cooked and served in, the stew gets lots of flavor from the Portuguese linguiça included, but you can substitute Spanish-style chorizo or even kielbasa in a pinch.
The traditional toad in the hole consists of whole sausages cooked in an egg-and-flour batter. This recipe delivers a taste of the British classic but stars tender baby carrots and spring onions for a flavorful, vegetable-forward spring twist.
This streusel-topped rhubarb coffee cake is a standout celebration of spring. With a tender, springy crumb, the cake is the perfect match for the rosy, tart rhubarb on top. The addition of buttermilk lends tanginess and richness to the cake batter, while the rhubarb is marinated in sugar before baking, softening the fibrous stalks to result in a deliciously jammy texture.
Spring onions are the sweetest alliums of the year, and they play well in this salad with first of-the-season asparagus and tender lettuces. Soy and ginger team up with sherry vinegar in the tangy dressing that's perfect with the rich, jammy egg yolks. If spring onions aren't available, you can substitute scallions.
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These radish and turnip-topped tartines are a great way to use up radishes and turnips with their greens attached. The radish and turnip greens whipped with sweet butter, garlic, and lemon zest create a delicious, silky spread for the tartines, while the spicy, paper-thin radishes and turnips make the perfect topping. Finished with crunchy sea salt, these make a great appetizer or light lunch.
Unlike their larger, late-season siblings, baby veggies are supremely quick to cook. Creamy new potatoes add substance to this quick one-pan skillet dinner of tender shrimp, fresh shelling peas, and dill, which come together in a sweet and buttery broth laced with cream.
