Prepare


GianMarco’s Whole Salt-Crusted Baked Mangrove Snapper

Respinto shares his recipe, knife skills, fish buying tips, and humor while making Whole Salt-Crusted Baked Mangrove Snapper with Italian Salsa Verde.

Chris Hastings Shares OvenBird’s Catalan Pasta Specialty

At OvenBird everything is cooked over a live fire, and food is served in small plate format, inspired by the live fire traditions of Spain, Portugal, Uruguay, and Argentina.

Vino’s Al Rabiee Shares His Mediterranean Fish and Pilaf Recipe

Vinos’s Al Rabiee creates a divine snapper and rice pilaf, bursting with Mediterranean flavors.

Pimento Cheese Deviled Eggs

Pack a picnic with Village Tavern’s deviled eggs.

By Jan Walsh

Photography by Beau Gustafson

Coastal Salad

Chef Tom Saab shares Bistro 218’s West Indies Salad.

To Die For

Bistro V’s cioppino has been perfected.

Delectable Dumplings

Chef Abhi Sainju of Bamboo on 2nd’s most popular dishes, momos, in an easier, make-at-home version.

Use Your Noodle

Try your hand at making homemade pasta with this simple egg pasta recipe by Linda Croley of Bare Naked Noodles.

Souped Up

John Krontiras shares Nabeel’s avgolemono soup recipe.

By Jan Walsh
Photography by Beau Gustafson

Sweet and Simple

Frank Stitt shares his fish paillard with fig relish recipe, a simple French dish that at-home cooks can easily make.

Shucking and Frying

Chef George Reis prepares Alabama oysters at 5 Point Public House Oyster Bar.