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Gourmet Recipes

Salt and Pepper Stir-Fried Shrimp with Asparagus
Salt and Pepper Stir-Fried Shrimp with Asparagus
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By: Marge Perry & David Bonom

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Baked Lemon Parmesan Risotto with Grilled Pesto Shrimp
Baked Lemon Parmesan Risotto with Grilled Pesto Shrimp
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By: Mallory Fay

Satisfying cheesy comfort food is lightened up a bit with bright lemon zest and sweet peas. A risotto is the perfect bed to nestle several succulent grilled shrimp that have... Read more...
Seared Scallops with Pea and Corn Ragout
Seared Scallops with Pea and Corn Ragout
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By: Sally James

Simplicity is key when it comes to seafood, scallops particularly. The natural starch in the corn makes the puree in this dish exquisitely smooth and creamy and is beautiful when... Read more...
Ahi Tuna Won Tons with Harissa Sauce
Ahi Tuna Won Tons with Harissa Sauce
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By: Georgeanne Brennan

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Chicken Scampi Over Rice
Chicken Scampi Over Rice
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By Marge Perry & David Bonom

While shrimp scampi gets all the fame, chicken scampi is just as deserving of our love and devotion. Read more...
Lentil Pancakes with Smoked Salmon and Crème Fraiche
Lentil Pancakes with Smoked Salmon and Crème Fraiche
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By Marge Perry & David Bonom

The classic combination of lentils and peas makes an elegant yet accessible appetizer. The pancakes may be made up to one day in advance and the dish assembled 2-4 hours... Read more...
Steamed Mussels with White Wine and Garlic
Steamed Mussels with White Wine and Garlic
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By Marge Perry & David Bonom

Buy mussels that close when tapped, and store them in your refrigerator covered with a damp cloth—not submerged in water or in an air-tight container. Cook mussels only until the... Read more...
Crispy Coconut Shrimp with Pineapple Relish
Crispy Coconut Shrimp with Pineapple Relish
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By Marge Perry & David Bonom

You can never make enough coconut shrimp: the sweet, crunchy crust is the perfect counterpoint to tender, mild shrimp. The accompanying tangy, somewhat spicy pineapple relish completes the tropical harmony... Read more...
Gravlax with Beet Relish and Dill Crème
Gravlax with Beet Relish and Dill Crème
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By: Sally James

Vibrant colors; salty, sweet and creamy flavors; all go to make every bite of this appetizer feel both special and simple at the same time! Gravlax is a sugar and... Read more...
Peppered Garlic Shrimp
Peppered Garlic Shrimp
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By: Anolon Culinary Team

Great for cocktail parties or as a first course, this shrimp dish is fragrant and full of flavor. The best part? You can whip up this aromatic appetizer in just... Read more...
Pikelet and Latke Canapés with Cured Salmon and Truffles
Pikelet and Latke Canapés with Cured Salmon and Truffles
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By: Sally James

A pikelet is a small, unsweetened pancake used in Australian cuisine. Latkes are potato pancakes; these are sweet since they’re made of sweet potato. Canapés are little fingerfoods, often made... Read more...
Pasta Salsa Verde with Shrimp
Pasta Salsa Verde with Shrimp
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By Marge Perry & David Bonom

There are two well-known classic salsa verde recipes: This is the Italian version made with parsley, capers lemon and anchovy. Read more...