A gift of fresh blue crabs at Gumbo Cove sent me into my vintage cookbook collection, where a family of creamy crab casseroles inspired this lemony Crab and Artichoke Casserole recipe. Along the way, I found patterns, party-food history and even more questions for Cooking the Past Forward.
A zesty and tropical take on tostadas, made with seared speckled trout, spicy-sweet mango pico de gallo, smoky charred corn guacamole, and spicy pickled onions.
A dark and stormy weeknight was the impetus to experiment and create a new recipe: Zippy Cajun Shrimp and Crab Toast with Corn, Bacon and Boursin.
Aioli is a critical success factor in this fabulous dish. Its creaminess and one-two punch of garlic and lemon balance perfectly with the zesty smokiness of the shrimp and the sweetness of the tomatoes.
An evening in South Queensferry in view of its magnificent bridges was golden: culture, ambiance, views, food and history were plentiful and we felt blessed.
I was a travel-weary pilgrim looking for a solo seat at a restaurant on a Saturday night in Edinburgh, and Ecco Vino provided a rave-worthy experience.
Loose guidelines for a super-easy chowder that’s ready in about a half hour. And wowza, is it good!
My mother in law LOVES seafood. And for every celebratory occasion, she’s happy just to go to a seafood restaurant. Really, we ALL love seafood, so we welcomed the opportunity to have a big appetizer for Riki’s 88th revolution around the sun. It’s easy to…
A very simple grilled fish tacos recipe with a rich, bright avocado and pepper salad.
OK, who doesn’t love quesadillas? They’re like a tiny, warm little sandwich your mother made for you to eat after school. Yum. Portable, finger-food, dip-able, easy to make. Did I say yum? Did I say easy? I’ve got a dozen quesadilla approaches, maybe more. Today I’m…
