Chef Michael Cimarusti's L.A. restaurant, Connie & Ted's, is modeled on a New England seafood shack. It will feature seafood dishes ranging from clam cakes to this flavorful stew named after his Portuguese uncle. It's loaded with clams, mussels and cod as well as chunks of linguiça, a smoky, mildly hot cured Portuguese sausage.
This salad is a brilliant combination of ingredients, from bitter dandelion greens and smoky paprika to sweet and chewy figs and ham. The most unusual touch is the finely grated almonds; the flecks imbue every bite of the salad with an intense nutty flavor. A microplane grater is the best tool to use here; to avoid cutting your fingers, discard the nub rather than grating each almond all the way down. Terrific Green Salads