The Classic Dishes Every Coastal Cook Should Know How To Make
Sea Scallop Risotto
Caesar Salad with Garlicky Croutons
It’s time to rescue the classic Caesar from bagged salad boredom. A truly great Caesar salad starts with romaine leaves left whole (to avoid soggy, bruised lettuce), garlicky croutons, and scratch-made Parm-, and pepper-inflected dressing that doesn’t skimp on the anchovy.
Octopus with Potatoes and Chorizo
The story behind the name of this dish involves a Gold Rush-era miner, one celebratory dinner after striking it rich, and the most expensive ingredients on said restaurant’s menu (oysters, bacon, and eggs). Whether it’s true or not, this omelet variation has become a classic for a reason: it’s delicious for breakfast, lunch, or dinner.
Recipe: Hangtown Fry
Salt Cod Croquettes
Known in Portugal and Brazil as a classic bar snack called bolinhos (Portuguese for little cakes), these crispy and herbaceous bites are best when made with salt cod, which takes on a firmer, sweeter flavor through drying and preserving (similar to ham).
Recipe: Salt Cod Croquettes
Olive Oil-poached Salmon with Herb Oil
Achieve sous vide-like results without all the gadgetry. Classic olive oil poaching leads to balanced flavors, tender fillets, and some seriously incredible seafood leftovers. Store any remaining salmon in extra herb oil and flake into pastas, eggs, or salad all week long.
Moules-frites meets Normandy-style mussels when crispy fingerling potatoes are paired with mussels cooked in hard cider simmered with shallots, Dijon mustard, and cream. Fancy enough for a party, fast enough for a weeknight dinner—this quick-cooking dish is sure to make it into your regular recipe repertoire.
- Recipe: Cider-steamed Mussels