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Taste of the Times
You can use almost any cooked shellfish such as shrimp, scalops and lobster to this quesadilla.
A favorite appetizer for weddings combines the salty taste of prosciutto with the sweet flavor of shrimp.
This is a very simple recipe and not as dramatic a presentation compared to Baked Stuffed Lobster but provides much of the same taste.
The trout is one of the most delicious and versatile fishes to cook and eat. This herb stuffed recipe works both indoors and out.
Carpaccio is raw meat or fish, pounded and served with a sauce as an appetizer. It was invented by Giuseppe Cipriani at Harry's Bar in Venice.
The shrimp are served in a cream sauce over pan fried pasta nests.
Filleting a cod is easy and very similar for other white fish if you follow these instructions.
One of the cooking techniques for properly searing cod in a saute pan is to fold over the thiner pieces on the end of the filet.
Raw oysters are best served with a sauce. This Wasabi sauce is topped off with a splash of vodka.
This is a favorite Italian seafood soup that uses fresh vongole, Italian for clams, and cannelloni beans.
Panko breadcrumbs make this crabcake recipe a little different. It also uses Tabasco and Worcestershire sauce.
Crab cakes are one of the most popular shellfish dishes. Perfect for an appetizer, salad or a sandwich.
Everyone thinks of Manhatten Chowder when they make a tomato base. This is a simpler version of that recipe.
Swiss Chard is a delicious and sweet vegetable. Separate the leaves from the stalks before cooking so that it will cook evenly.
Chris Schlesinger is known as one of the best grill experts and in this video shows many of his seafood grilling secrets and techniques.
This fried talapia recipe was an entry to the Gorton's Seafood Recipe Rennovation contest.
Similar to cooking en papillote, which means putting seafood or meat into an aluminum or paper packet and cooking over a heat source.
This type of sushi dish is called a “maki roll,” a sushi roll wrapped in seaweed called nori. It includes crab called kani and flying fish
The authentic Mexican taste comes from the use of fresh cilantro and the use of Tomatillo sauce, which is made using the small, green tomato, and the
This New Englan Clam Chowder recipe has won over 12 titles. It is made with fresh, Ipswich clams and heavy cream.
Fresh boiled or steamed lobster meat with mayonaise, salt and pepper with a little lemon juice and parsley on a grilled frankfurt roll.
How to grill salmon? Grill the flesh side before the skin side of the fillet so that the skin will hold the fillet together.
The secret to grilling salmon on a cedar plank is to wet the plank thoroughly before cooking on it.
Fennel is one of those tasty vegeatbles that you can use in the winter. Make a sauce and serve with salmon.
Panko breadcrumbs are preferred by many chefs because they make a crunchier, crustier coating. Try them with shrimp.
Watch how in this video a bass is roasted right in a fireplace within minutes. Seasoned with a Citrus Vinaigrette.
Making a real seafood pasat requires cooking the pasta in the seafood broth, as you would a risotto.
This video shows how to make one of the most popular Portuguese dishes, Shrimp Mozambique. The sauce is perfect for dunking.
This grilled lobster is a seafood lover's delight as it is stuffed with a crab and shrimp stuffing.
Merluzzi fritti, known as fried whiting, is a traditional Italian dish that is popular in seacoast towns.
A slider is a small hamburger but these are a seafood version using small crabcakes and serving with an aioli sauce.
This ceviche recipe, known as Tiradito, is the Peruvian version of ceviche brought to the country by Japanese immigrants.
This video shows how you can use fresh frozen lobster meat for the filling. The technique to making the pasta sheets yourself is also shown.
This crab seafood sauce uses Cognac as its secret ingredient and can be served over seafood or lobster ravioli.
Talapia is sually farmed and not considered as tasty as fresh, saltwater caught fish. Pan searing it will is the best method to cook it.
This in-kitchen smoking method is quick, easy and every bit as tasty as the more elaborate smoking techniques.
Good, grilled sardines are a shock for most people that have only ever had them canned. Even Oprah includes sardines as one of the 25 superfoods to in
There are a growing number of people who are buying the Big Green Egg for backyard grilling and becoming fanatical about its qualities. Seafood is a
Grilled to a charry crispness, dripping with olive oil, delicate filets lifting off of eight inches of spiny vertebrae - here it is - mackerel.
This is an excellent dish for entertaining; you can prepare it in advance, store it in the refrigerator, and then pop it in the oven.
Stuffed Top Neck Clams are a little larger than Little Necks and Cherrystones and have a sea, salty taste.
Pan seared scallops seal in the juices and flavors of the North Atlantic sea scallop. Use a high smoke point oil in a hot pan.
Since the fresh crabmeat is cooked this sushi roll is very popular with those who are afraid of uncooked fish.
Poached salmon coooked in a court bouilon, seasoned with tumeric is not only tasty but is helpful in reducing inflamation.
These two versatiles sauces, Spicy Mayo Sauce and Yuzu Citrus Sauce, are used in making sushi but can also be used with french fries and burgers.
If salmon is a staple in your recipe list then this is a new and easy way to expand your flavors using Grade B maple syrup.
Salmon Nigiri and Tuna Sashimi are a typical meal for traditional Japanese sushi eaters, although sashimi is not technically sushi.
Watch how to prepare gluten-free coconut crepes, a versatile food for unique flavor combinations. You can serve these as pancakes or you can use them as crepes for sandwiches.
This version of the lobster taco is more like a salad, using a tortilla bowl filled with Napa cabbage and scallions.
Baccala, or salted codfish, is a favorite dish of the Italians and Portuguese. This is one of the many ways to bake cod.
For those who love fish and chips this is a more healthy alternative. Bake both fish and the chips.
Puttanesca is a famous Italian sauce most often used on pasta. Here it is a topping for haddock.
This haddock is baked the traditional New England way using a haddock filet with Ritz cracker bread crumbs.
Vanilla bean is most often thought of as a dessert ingredient but here it is used in a savory appetizer for a scallops recipe.
What makes this Baked Stuffed Shrimp recipe so good are the shallots and white wine that are sprinkled over the baking pan before cooking.
Sushi grade tuna steaks encrusted with fresh ground black pepper is one of any tuna lovers favorite recipes.
One of the advantages of cleaning your fish is that you can boil it in water to make a fish stock for fish soups and seafood stews.
This is a lobster sandwich instead of lobster roll, but they are very similar. It uses a lemon, pepper and lemon juice mayonnaise mixture.
Cod cheeks are considered a delicacy with the fishermen in the North Atlantic. Fry and serve them like fish and chips.
To many New England lobster roll enthusiasts this version has too many ingredients. The grilled frankfurt roll can only be found in New England, however.
Lobster macaroni and cheese, made with sharp cheddar and fresh lobster meat, has to be one of the best comfort foods available.
This version of a lazy man lobster dish uses fresh lobster meat combined with buuter, cream, white wine and a secret ingredient - cream sherry.
This quick and easy pasta dish with shrimp, tomatoes, garlic and wine allows you to improvise as much as you want to.
The Mexican recipe for ceviche uses fresh seafood, fresh lime juice, tomatoes, Serrano pepper and fresh cilantro.
Mussel meat is of an orange color and with a heavier taste than clams. Some clams are eaten raw as well as cooked while mussels are generally always c
Aioli sauce is basically a garlic mayonnaise from the French province of Provencal. This version adds chili sauce.
Watch how easy it is to fillet and skin a flat fish (flounder) and a round fish (haddock).
This dish is both unique and timeless. To ensure an authentic and lasting, memorable dining experience, Emeril stresses the importance of using only the freshest of ingredients for this Pork and Clams
Preserved lemons are a very useful food to have around your kitchen; they can take the place of lemon juice and lemon zest in almost any recipe. Preserving allows for a lot of creativity if you are wi
Join Chef David Gauvin, a chef at Addison Gilbert Hospital in Gloucester, MA as he cooks his seafood casserole from scratch with Heather Atwood.
Don't let seafood intimidate you. Try this delicious scallop ceviche on a bed of rice, topped with greens.
This is a simple cod dish to prepare. This recipe will work with your favorite white fish and vegetables.
For nearly 30 years this recipe has been a favorite at My Place by the Sea, a restaurant on Bearskin Neck in Rockport, known for its’ beautiful views and gourmet food. The recipe, typically serv
When Chris Schlesinger wrote his first cookbook on grilling, The Thrill of the Grill, he included this recipe from his good friend and fellow chef Steve Johnson.
Is there a traditional Fourth of July meal? Many consider poached salmon, fresh peas and strawberry shortcake to be the traditional meal.
Christian Collins adds a couple of twists in this ceviche recipe with addition of finely diced avocados and garnishes the final dish with orange zest
Grilled Tuna is one of Chris Schlesinger's, owner of the East Coast Grill in Cambridge, MA, favorite recipes to cook on the grill. He serves it Asian style.
Boiling in salted water is the most traditional method of cooking a lobster in New England.
It is often difficult to find a new idea for preparing salmon, which is why curing at home is such an interesting choice. Watch this video recipe for Sugar and Salt Salmon to learn how.
Combining his Yankee heritage and curing techniques dating back hundreds of years, The Yankee Chef shows us how to prepare a Maple Baked Salmon in this recipe video.
While clams most often get the spotlight in New England chowders, this recipe features another New England classic: maple syrup. In this recipe video, learn how to make a hearty bowl of Maple Cured Salmon Chowder
Learn how to prepare Pan Seared Halibut with Quinoa Salad in this recipe video from the Newport Food and Wine Festival. Best served in the summer time with fresh ingredients, this dish is light and flavorful.
Crispy and light, these Fried Clams are the perfect dinner after a long day in the summer sun at the beach. Learn the techniques and insider tips from Jim Bailey, the Yankee Chef, for how to make this classic New England dish.
This video recipe for King Crab Mac and Cheese transcends the immortalized supermarket boxed mac 'n cheese. Learn as Chef Jeremy Holmes from St. Elmo's Steakhouse in Indianapolis, IN shares the secrets to this ultimate comfort food.
Using finely diced lemon and lime peels instead of zest saves more of the fragrant oils from being lost in the air in this Citrus Vinaigrette
In keeping with New England tradition, Maine native Jim Bailey, or “The Yankee Chef,” prepares an authentic 4th of July meal of batter fried clams, coleslaw and fresh tartar sauce, perfect for any family picnic, cookout or potluck.
Fava beans are best eaten when young and tender. They are popular all over the world.
The cheese sauce for this Baked Haddock is like Potatoes Au Gratin. This recipe uses extra sharp cheddar.
The most popular sushi roll is the spicy tuna roll, made with fresh sushi grade tuna, siracha sauce and a Japanese mayo like Kewpie.
This traditional octopus salad recipe originates from Italy and is still made for special occasions such as Christmas Eve dinner.
Salmon with Citrus Salsa is an easy and fast way to make salmon into a weekday dinner.
This flavorful fish stew, known as Moqueca Baina in Brazil, is an ideal dish for the Paleo Diet.
Jose Duarte makes this Sicilian version of mussels using shallots soaked in Balsamic and his own homemade pancetta.
Cara Cara oranges are a sweet and fleshy orange that goes well with salmon.
Mussels are often overlooked as a tasty shellfish. Ranchero sauce adds a Caribbean flair to this easy recipe.
Portuguese cooking tastes and techniques are put on display in this classic recipe using pork, fresh clams, potatoes and gravy.
Monkfish is a versatile fish that resembles the texture of swordfish so that it holds up to being grilled on a skewer.
Enjoy the sweet, savory rich taste of a New England summer as the Mystery Chef prepares a gluten-free pasta dish with the best of all ingredients: lobster!
A lot of people may not know how common Mahi Mahi is in Rhode Island waters. They may also not know that this gluten-free/fat-free alternative to a fried fish taco is beyond delicious…but they are about to find out!
Lobster in Rhode Island is synonymous with summer, but this creative take keeps it going well into the Fall and beyond. Nick Rabar creates a tremendously tasty gluten-free pasta dish that you have to see to believe!
Reflecting the majesty of the Amalfi coast of Italy, this shrimp sauté from Mary Ann Esposito called Gamberoni all’Amalfitana embodies the spirit of the simplicity and elegance of fresh seafood.