Torte di granchio ( Crab Cakes) by J. Gino Genovesi

Crab cakes became popular along the coastlines of mid Atlantic States, the Gulf Coasts and Italy as well. It is a simple and tasty way to serve crab meat and can be fried or baked. Crab cakes can be made ahead of time and later reheated to sweeten the appetite. Ideal for picnics and outings. Try making sandwiches topped with…

Classic New England Clam Chowda by Amos Miller

Manhattan is a red soup, New England is a white chowder, and ours is a buttery yellow. This is the simplest, most satisfying chowder I have ever had. NO FLOUR! I really get irritated when I try a "good" restaurant's NE Clam Chowder and 1) can't find the clams, and, 2) can't finish the paste they are passing off as NE Clam…

Scallops with couscous by Debbie

Simple to prepare and great for a large group. Done in just a few steps. Quantity can be adjusted to fit the size of the group

SPICY GRILL-A SMOKED SHRIMP by GARY ESTESS

I LIKE SPICY FOOD AND THIS IS ONE THAT SMOKE GOES WITH.

Penn Cove Mussels Provencal by John Howie