Tuscan Fish Stew – Just Like I Barely Remember Having in Italy

I spent a few days in Florence about 30 years ago, and while I don’t remember much, I do recall a few things that surprised me, with this Tu...

Cabbage Patch Halibut – Come On, Use Your Head

Don’t worry; this cabbage-wrapped fish recipe has nothing to do with those creepy dolls. I just thought “cabbage patch halibut” sounded a li...

Lemon Jalapeño Marinated Mussels – Definitely My First or Second Favorite Way to Eat Mussels

I might give you a different answer in the middle of February, when there’s nothing better than a hot bowl of mussels, swimming in some kind...

Spanish Garlic Shrimp (Gambas al Ajillo) – Top of the Tapas

If you ever find yourself in a Spanish restaurant, and they don’t have some version of this garlic shrimp recipe on the menu, immediately ge...

Beet-Cured Salmon Gravlax – Easier and Slower Than You Think

Even though I only do it once every few years or so, making salmon gravlax at home is a fun weekend project, and with very little effort, yo...

Seafood Sausage – Behold, the Rarest of All the Sausages

This seafood sausage recipe is one of those dishes you learn in culinary school, and then never make in a restaurant, the rest of your caree...

Creole Crab Noodles – Mardi Gras Fusion

I’m calling this Creole crab noodles recipe an “experiment,” but it didn’t really feel like one, since I was sure it was going to come out r...

New England Clam Chowder Dip – Because Great Soups Make Even Better Dips

Truth be told, this New England Clam Chowder Dip is actually the first soup I’ve ever turned into a dip, but I still stand by my title. Afte...

Lobster Thermidor – Not Your Parents’ Thermidor

I don’t remember that much about the lobster thermidor I ate in culinary school in the early eighties, other than not really being able to t...

National Seafood Month

with campus executive chef Tom Barton Hi everyone! Did you know October is National Seafood Month? We will be celebrating on Tuesday the 24t...

National Seafood Month: Eat More Kinds Of Seafood More Often

Eating patterns that consist of multiple foods is important to an overall healthy diet. Seafood should be part of that healthy eating patter...

Sea Bass San Sebastian – Haven’t Been There, Done That

You do not have to go to a place, to be inspired by their food. In fact, it’s a lot cheaper, and easier if you don’t. So, as I stated in the...

Spanish Octopus – Now 100% Trick Free

I’ve never been to Spain, so to what extent this is actually Spanish octopus, I can’t really say, but after having enjoyed this underrated s...

Eat Seafood More Often

The American Heart Association advises eating 2 servings of fish per week to maintain good health. Each serving should be 3.5 oz cooked, wh...

Singapore Chili Crabs – King of the Crab Recipes?

Living in San Francisco, I’ve had more than my fair share of crab; prepared in more ways than I can remember, but I’ve never enjoyed it more...

Lobster Newberg… I Mean, Wenberg

How Lobster Newberg got its name is one of my all-time favorite food stories. It’s also a fascinating glimpse into the twisted mind of someo...