Insalata di Pesce
Master Sommelier Pavle Milic, of FnB in Scottsdale, Arizona, gave us the inspiration for this seafood salad, which pairs beautifully with white wines. “I was 14 when I started working for the family business, a little joint called Franco’s Trattoria. We offered a seafood salad that was light, refreshing, and showcased what just a few simple ingredients can do. I love it with Scarpetta Frico Bianco, a blend of Friulano and Chardonnay from my pal (and Master Sommelier) Bobby Stuckey,” Milic says. Quickly poaching the mixed seafood gently cooks each piece to perfect doneness for tender, flaky bites. Choose a favorite olive oil here; its flavor permeates the whole dish and adds a savory vegetal flavor.
Carolina Fish, Shrimp, and Okra Stew with Black Rice
Chef and cookbook author Alexander Smalls builds rich flavor into this Lowcountry stew with a quick homemade stock using shrimp shells. Worcestershire adds an additional hit of umami, while fresh okra helps thicken the broth. Read more about Alexander Smalls and his epic Harlem dinner parties in “To Dine, with Love.”
Top Tips for Cooking Perfect Lobster at Home
From what to look for when buying lobster to how to prevent it from overcooking, here's what you need to know.
This Is the Right Way To Peel Shrimp
We make peeling and deveining shrimp easier in four simple steps.
5 Things You Didn’t Know About Dungeness Crab
If your knowledge of the West Coast’s favorite crustacean is limited to the fact they’re delicious, then this dungeness crab info is for you.
