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Thai Style Crab Cakes

This is a formidable crab cake in a style that mimics tod mun, the Thai fish cake that, when made right, packs astonishing flavor. These cakes require shrimp purée as a binder; scallops will also work...

Author: Mark Bittman

Mark Bittman's Shrimp In Green Sauce

Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it...

Author: Mark Bittman

Morel and Asparagus Frittata

Author: Molly O'Neill

Chicken croquettes (Croquettes de volaille)

Author: Craig Claiborne And Pierre Franey

Steamed Mussels Provencal

Author: Pierre Franey

Onion Gruyere Tart

Author: Marian Burros

Risotto With Duck Confit

Author: Jonathan Reynolds

Turkey Confit

Author: Mark Bittman

Salmon Corn Cakes

Author: Molly O'Neill

Salmon Cakes With Dill

Author: Marian Burros

Lobster Fra Diavolo

Author: Robert Farrar Capon

Broccoli Rabe and Pine Nut Tart

Author: Molly O'Neill

Bacon and Tomato Focaccia

Author: Florence Fabricant

Lobster Pizza

Author: Michele Evans

Fried Shrimp

Author: Jonathan Reynolds

Brie and Artichoke Custard Pie

Author: Craig Claiborne

Steamed Mussels With Soy

Author: Mark Bittman

Fresh Corn Tamales with Chanterelles

Author: Florence Fabricant

Chicken and Three Peppers Sausage

Author: Marian Burros

Merguez (A Tunisian sausage)

Author: Craig Claiborne And Pierre Franey

Crab Cakes

Author: Jonathan Reynolds

Polenta Pizza With Mushrooms

Author: Sara Ann Friedman

New Orleans Barbecued Shrimp

Author: Molly O'Neill

Monkfish Terrine (Terrine de Lotte)

Author: Craig Claiborne

Breakfast Focaccia

Cheese or smoked salmon can turn focaccia into breakfast.

Author: Florence Fabricant

Seafood and Fish Mousse Sausage

Author: Marian Burros

Baked Stuffed Artichokes

Author: Florence Fabricant

Smoked Salmon Pizza

Author: Florence Fabricant

Salt Cod Fritters

Salt cod, often called by the fish's Spanish name, bacalao, or some variation, is still popular, but not because salting is the most efficient way of preserving fish; about a hundred years ago, freezing...

Author: Mark Bittman

Lucky's Clams Provencal

Author: Nancy Harmon Jenkins

Oyster Sausages

The sausages were often served for breakfast with scrambled eggs.

Author: Marian Burros

Marinated Tuna on a Bed of Bitter Greens

Author: Nancy Harmon Jenkins

Sweetbread and Spinach Sausage

Author: Marian Burros

Twice Cooked Lamb

These lamb ribs are a specialty of Kashmir called tabak maaz. The ribs undergo a curious braise-then-brown process which, though uncommon, makes perfect sense. The meat is made tender by braising, then...

Author: Mark Bittman

Islim Kebabs From Jordan

Author: Marian Burros

Piadina

Author: Amanda Hesser

Mark Bittman's Shrimp In Green Sauce

Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it...

Author: Mark Bittman

Chicken croquettes (Croquettes de volaille)

Author: Craig Claiborne And Pierre Franey