Meet recipes

Scallops, shrimp, and crab in a creamy mustard and sherry sauce baked in shells with golden breadcrumbs. A classic French seafood gratin that feels like a special occasion.

Pan-fried crab cakes with dry mustard and egg yolks, served with a creamy tomato dill sauce. Golden-crusted on the outside, tender flaked crab on the inside.

Rolled chicken breasts stuffed with crab meat and herb stuffing, baked golden and drizzled with a Swiss cheese hollandaise wine sauce. A showpiece dinner that's worth every minute.

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

Gefilte fish made from scratch with ground whitefish, pike, and carp, poached in a vegetable broth with carrots and onions. A traditional Jewish holiday recipe.

Pizza dough gets piled high with crab, tiny shrimp, pineapple chunks, mushrooms, olives, and two kinds of melted cheese for a seafood-loaded pie that bakes in 30 minutes.

Speedy fried beans, pre-cooked rotisserie chicken and bagged coleslaw make this a speedy weeknight main dish a welcome change.

Linguine with crab and mushrooms in a light white wine sauce with chicken broth, turmeric, tomato paste, and fresh tarragon. A quick seafood pasta for two that's ready in 40 minutes.

A quick and savory dish that makes dinner time fun and enjoyable. It will even have the kids eager to set the table!

Grilled duck and pork sausage crepinettes spiced with cinnamon and cumin, wrapped in caul fat, and served over garlicky wilted kale. A rustic French charcuterie technique with bold, warming flavors.

Fermented mincemeat made with venison or beef tongue, suet, apples, dried fruit, red wine, cider, and brandy. A six-to-eight-week crock cure transforms the ingredients into the deep, boozy filling of old hunting cabin Christmas pies.

Crispy golden crab and avocado fritters with salsa and green onions, fried to a crunch outside while staying creamy inside. Makes 4 dozen party-ready bites you can prep ahead.

Albondigas soup with small browned meatballs simmered in stock with garlic, parsley, and white wine. Serve as a Mexican-style meatball soup or a saucy main dish.

Cold cucumber beet soup with a rosy pink color from pickled beets, blended with sour cream and chicken broth. No cooking required, just chill and serve.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

My hearty soup starts with a homemade stock simmered low for hours, then strained and skimmed clean before a load of vegetables, pasta, and pulled meat go in. A from-scratch, stick-to-your-ribs bowl made the old-fashioned way.