Matt Taylor-Gross This recipe is excerpted from Stirring the Pot, a collection of recipes and wine pairings from the New York chapter of Les Dames d’Escoffier. Preorder your copy here; proceeds benefit LDNY’s scholarship fund. I grew up in Rhode Island, but it wasn’t until I left that I really appreciated just how special my home state’s food culture really is. With a history of fishing, shipping and manufacturing, New England’s coastline has been a cultural melting pot for generations. Today, Rhode Island’s cuisine is still shaped by a wide range of international influences: global foods l ..read more

ribeirorocha/ iStock / Getty Images Plus via Getty Images Blue crabs are found along the Atlantic Coast and Gulf Coast, from Nova Scotia to Argentina. Prized for their sweet meat, these versatile, blue-hued crustaceans are served in many ways, from dips to crabcakes to bisques and beyond. However, there’s no more festive way to consume crabs than steamed or boiled then directly served on tables covered with newspapers and canisters of Old Bay. Whole crabs can be intimidating with their spiny shells and tough-to-crack exteriors. But, fear not: Getting to that precious lump crab meat within c ..read more

Maura McEvoy Former SAVEUR editor Kelly Alexander, who covered Clams Casino for our October 2003 issue, pointed readers to Inns and Outs, the 1939 autobiography of Julius Keller, once the maître d’hôtel of Rhode Island’s now-defunct Narragansett Pier Casino hotel. In his memoir, Keller claims to have first served the littlenecks topped with bacon and bread crumbs sometime around 1917, to a patron who had simply requested clams. “Seizing the opportunity,” he wrote, less than humbly, “I prepared a dish which I had tried on my own cultivated palate.” Yield: serves 4–6 Time: 25 minutes Rock ..read more

Photography by Murray Hall; Food Styling by Jessie YuChen In classic French cuisine, “Grenobloise” (literally, “of Grenoble,” the city in southeastern France) means the recipe has a sauce of brown butter, capers, parsley, and bits of lemon flesh. The resulting dish isn’t bitter from the lemon because it calls for suprêmes, citrus segments with no pith, peel, or membrane attached. If you don’t have clarified butter on hand, use 1 tablespoon of unsalted butter and 1 tablespoon of olive oil instead. Yield: 2 Time: 25 minutes 2 whole skinless sole fillets (about 4 oz. each), halved lengthwis ..read more

Photography by Linda Xiao; Food Styling by Jessie YuChen By some accounts, the California roll was invented in the 1970s at a Los Angeles restaurant called Tokyo Kaikan by chef Ichiro Mashita, who used avocado as a substitute for the then hard-to-find toro (fat, rich tuna belly). Another origin story credits a Vancouver-based sushi chef, Hidekazu Tojo, with the original California roll recipe.  This version is adapted from The Sushi Experience by Hiroko Shimbo. Yield: 6–8 Time: 1 hour 30 minutes ¼ cup plus 3 tbsp. rice vinegar, divided 2 Tbsp. sugar 1½ tsp. fine salt 2¼ cup sushi ri ..read more

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART Tom yum goong belongs to the family of Thai soups with the prefix “tom yum,” meaning, “boiled together,” with the suffix “goong” translating as prawns or shrimp. Fragrant with lime juice, makrut lime leaves, and lemongrass, this tom yum soup recipe is based on one from Nancie McDermott, author of Real Thai. Find nam prik pao—roasted Thai chile paste—from your local Asian grocery store or order it online from Umamicart. Yield: 2 Time: 25 minutes 3 large fresh lemongrass stalks 4 cups chicke ..read more

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART The light, Korean soup called jogaetang is served up at San Francisco’s Toyose, run by husband-and-wife team Kong Kim and Jong Yu. Short on neither heat nor spice, it’s traditionally served over a butane flame, so the broth remains hot, and a heavy dose of heat is delivered from two types of thinly sliced green chiles. Jogaetang’s popularity derives from its status as a kind of Koreatown pub grub that functions as a reset of sorts, a piping elixir that blankets the belly and washes away the e ..read more

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means “little soup” in the Genoese dialect—the tomato-based seafood stew was originally a purée of cooked vegetables and leftover fish scraps. Over the years, Bay Area chefs transformed it into a more luxurious dish using local delicacies such as Dungeness crab, as in this version from the city’s leg ..read more

Photography by Paola + Murray; Food Styling by Olivia Mack McCool; Prop Styling by Sophie Strangio Food and travel writer Alexander Lobrano serves this classic Andalusian seafood dish with lots of crusty bread to soak up the piquant broth. For him it captured the enticements of the port city of Cadiz and the treasures to be found in its central ​​Mercado Central de Abastos. This recipe first appeared in our December 2012 issue along with Alexander Lobrano’s story My Spanish Sanctuary. Yield: serves 4-6 Time: 25 minutes Ingredients 3 tbsp. extra-virgin olive oil 5 cloves garlic, finely ch ..read more

Photography by Belle Morizio; Food Styling by Ryan McCarthy The platonic ideal of seafood texture lives in the crispy golden crusts and tender, savory meat of soft-shell crabs. Amanda Cusey, the Executive Chef at Lake Charles’s The Villa Harlequin, always runs them as specials when she can get them. “They look like little spiders,” the Queen of Louisiana Seafood (an official title) says, “But they’re super cool and so good.” They also require much less work to prep than hard-shell crabs: The soft-shell crabs you find in the States are typically the same blue crabs people often eat, but whic ..read more