Rillettes, so very French, are usually made with pork cooked in its own fat until it’s as spreadable as jam. These are lighter, made with both fresh and smoked salmon and miso butter. The butter gives the rillettes their luxurious texture (it also holds everything together), and the miso is the flavor that few people can identify on first bite. Serve the rillettes on toast or crackers with white or sparkling wine. Cocktail hour perfection.
Once, while traveling along the north shore of Oahu, The Splendid Table team stopped for lunch at Giovanni’s Shrimp Truck for an island favorite, shrimp scampi--the most garlicky, luscious scampi we’d eaten. This is our divination of the recipe.
Usually beans are eaten by themselves (often with rosemary and extra virgin olive oil), or with pork and vegetables. This is a rare combination with seafood, and it provides a particularly delicate taste. The recipe is cooked in two parts.
Fiskesuppe, as it’s called in Norwegian, can be found at nearly every restaurant on the Lofoten Islands of northern Norway.
Fondues are a bit like Bloody Marys in that everyone has their own way of making one.
A lush, yet light dessert that's much better if made a day ahead.
One great thing about having fish for dinner is that it doesn’t take long at all to cook.
If you think the artichokes might be a deal breaker with the kids -- make it anyway!
Gather up lobster shells and head to the stove for a simple and luxurious lesson in stock making. The briny essence of the sea that is captured in those shells is yours with a few simple steps.
I've gotten complacent when it comes to shrimp cookery. Out of the dozens of methods possible for cooking the crustacean, I've reduced it to two, which fall along a seasonal divide.