Seafood
Tested, loved, and easy to make your own
Alabama BouillabaisseBy All-Clad & Chris Hastings, owner and executive chef of the Hot & Hot Fish Club
Pecan Crusted Salmon with Maple-mustard GlazeBy Le Creuset
Maryland Crab CakesBy Tested and perfected in the Sur la Table kitchen
Louisiana OystersBy Acme Oyster House in New Orleans, Louisiana
Spicy Zucchini Tuna RollBy KitchenAid
Grilled Tamarind ShrimpBy Recipe developed for Sur La Table’s Cooking Classes
Shrimp Skewers with Spiced Mango WrapsBy Ellane Pirotte
Cedar-plank Salmon with Lemon-dill HollandaiseBy Tested and perfected in the Sur la Table kitchen