This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

Kick-up basic salmon cakes with Italian bread crumbs, capers, pimento, onion, celery, and lemon juice. Top it with a sauce of lemon and tarragon aioli. Everyone will rave! ...

In the previous recipe for Lumache di Mare, Italian snails in tomato sauce, I outlined the steps to clean and prepare sea snails.  This Fricasseé recipe is from the Caribbean island of Martinque where sea snails have been prepared with this classic French method for over 150 years.   It may be served as a main dish with ...

Escargot is not for everyone but lumache made with sea snails is a gourmand’s delight.  This Italian dish is marvelous made with canned snails which are a garden variety and have an earthy flavor.  The sea snail is larger than a whelk, more meaty and similar in flavor to a whelk or conch.  If you’re lucky enough to ...

Flank steak stuffed with whatever is at hand and stewed in a marinara sauce until it is fork tender. Serve braciole with gnocchi, a simple salad of fresh figs and fennel bulb, lots of crusty bread and red wine. ...

Saffron gives this dish a Spanish flare reminescent of paella. If you haven’t any saffron, use annatto oil, turmeric or a smoky paprika. Any mussel will work here; blue-black mussels from the Alaskan Kenai Peninsula or North Atlantic seaboard, green-tip mussels from New Zealand, or petite mussels from the Northwest. Make sure all mussels are ...