Search Results for “cherrystone

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Steamed Chicken Custard Soup

“This was a standard in our family,” say Gene Young, a true mensch and an adept editor. Her mother, Mrs. Juliana Koo, who is 89 as I writ...

by Mimi Sheraton


Clams Casino

Like Caesar Salad, Clams Casino is usually believed to be a classic Italian dish simply because of its Italianate name. In fact, the reci...

by John Mariani


Fish Fry

  Whitebait:  Carefully wash the whitebait in 2 to 3 changes of cold water. Drain and pat dry. In a deep heavy pot or skillet, heat 3 c...

by Christopher Idone


Seafood Pizza

I enjoy making pizza from scratch and occasionally make a pissaladière, the famous pizza from the south of France. Garnished with rendere...

by Jacques Pepin


The Great Lobster Bake

There is nothing more spectacular than lots of lobsters and a great bake to go along with them—jumbo shrimp, clams, and mussels. What fun...

by Sheila Lukins


Linguine with White or Pink Clam Sauce

If pink clam sauce (marechiare) is desired, add tomatoes during step 2 when the clams are added.

by Frank Pellegrino


Seafood Pot

In France and Italy, and across much of Europe, seafood is traditionally eaten on Christmas Eve and it is a very good way of embarking on...

by Nigella Lawson


Risotto alla Marinara

It is always considered uncivilized to serve Parmesan cheese with any seafood pasta or risotto, but I always sprinkle both with cheese b...

by Giovanna Tornabene



This is the ultimate fisherman’s stew, served with a great rouille, crusty bread, a green salad, and fresh fruit. It is just the perfect ...

by Julee Rosso and Sheila Lukins


Manhattan Clam Chowder

1. Wash the clams well and place in a kettle with the water. Simmer until the shells open. Discard any clams that do not open. Drain ...

by Craig Claiborne


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