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Recipes

Red Sea Urchin in Cucumber Vichyssoise with Kusshi Oysters and Lemon Cream

From the new Blue Water Cafe Seafood Cookbook by Frank Pabst and Yoshihiro Tabo

published Feb 25, 2009

Sablefish Caramelized with Soy and Sake

From the new Blue Water Cafe Seafood Cookbook by Frank Pabst and Yoshihiro Tabo

published Feb 25, 2009

Pink Swimming Scallops with Tomato-Lemon Compote

From the new Blue Water Cafe Seafood Cookbook by Frank Pabst and Yoshihiro Tabo

published Feb 25, 2009

Dry-Rub Pork Ribs with Corn Muffins and Split Pea–Ginger Purée

From Fresh: Seasonal Recipes Made with Local Foods by John Bishop, Dennis Green & Dawne Gourley

published Feb 18, 2009

Hot Scott McDavid

A new take on a classic holiday drink

published Dec 1, 2008