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Primary Ingredient "Shellfish"

Crab Cakes With Spicy Mayonnaise - 07/12/2010

Inspired by classic crab cakes from Maryland's Eastern Shore.

Seared Scallops with Lime and Cilantro Butter - 06/24/2010

Part of a Saturday night dinner in Brooklyn: The main course.

Shrimp With Green Garlic Pesto - 04/29/2010

Spring and early summer bring us the gift of big flavors from green garlic, garlic scapes and spring onions. Don't know what to do with them? Make a pesto and transform shrimp.

What's in Season: Maine Shrimp - 01/28/2010

Small, wild and fresh, these sweet shrimp are available at the city's best fish mongers. Now through mid-April.

Upper West Side Fish Stores - 01/14/2010

Two excellent fish stores in Manhattan's West 80's and 90's.

Spaghetti con Vongole - 12/17/2009

A classic pasta made with fresh clams, garlic and a bit of heat.

What's In Season: Nantucket Bay Scallops - 11/27/2009

Sweet, small and in season only through December.

Barbara Kafka's Microwave Shrimp Risotto - 04/17/2008

The award-winning author of Microwave Gourmet shares a simple version of her perfect method for making risotto in a microwave oven.

Baked Pasta With Shrimp, Tomatoes and Feta - 01/24/2008

An easy weekday dinner that's a variation on the classic Greek baked orzo.

Listen to The City Cook - 11/02/2007

The City Cook now has audio interviews with some of New York's best food merchants and producers. Come listen!

What's Fabulous: Wild Edibles Adds Sustainability Labels to All Its Seafood - 08/25/2007

There's help for New Yorkers who want to buy seafood based on sustainability.

Book Review: "Mediterranean Summer" - 08/13/2007

A charming true tale of one chef's journey through the markets on the Cote d'Azur and Costa Bella and cooking in a 124-foot sailing yacht's galley.

Fish Talk: How to Buy Seafood - 08/09/2007

Selecting fish and shellfish can be complicated and even risky. Here's a basic translation of what you need to know.

Learning to Cook Seafood, Italian Style - 08/09/2007

The Italian Culinary Academy, sister to the French Culinary Institute, has started single-topic intensive amateur cooking courses. I spent 15 hours boosting my skill with fish and shellfish. Bravissima!

Lessons From a Fish Monger - 08/09/2007

Tips for buying seafood from experienced fish monger Dorian Mecir, owner of Dorian's Seafood Market on Manhattan's Upper East Side.

Making and Using Teriyaki Sauce - 03/02/2007

This easy sauce can become a glaze to transform chicken, steak or seafood into a less ordinary meal.