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Seafood Cioppino made by Dean Neff of Seabird in Wilmington
Recipes

Seabird’s Eastern Seafood Cioppino | Video

When it comes to the cioppino at Seabird, chef-owner Dean Neff admits to packing it into a quart container to sip on the drive home from work

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Recipes

Shrimp, Maryland Crab, and Rockfish Stew

In a heavy pot, heat oil and sauté onion, garlic, leeks, and fennel until slightly softened, about
8 to 10 minutes. Add tomatoes, tomato paste, potatoes, wine, fish stock, thyme, oregano, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes. Allow to [...]

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Recipes

Saffron-Pickled Fennel

In a saucepot over high heat, combine all ingredients except fennel and cook until sugar dissolves. Add fennel and let steep for 10 minutes at room temperature. Store in a jar in the refrigerator and eat within a month, or process in a water bath (find detailed [...]

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Recipes

Brussels Sprout and Hazelnut Slaw with Saffron Yogurt Dressing

Chef Fleer, a four-time James Beard Award nominee from Rhubarb in Asheville, North Carolina has created a Brussels Sprouts Slaw with Hazelnuts in a Saffron Yogurt Dressing.

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Recipes

Naan Kithai (Indian Shortbread Cookies)

Preheat oven to 300 degrees. Sift flour with semolina using a fine sieve.