Filetti di pesce all'acqua pazza by Frank Fariello

Acqua pazza, or 'crazy water' is the humorous term for an extremely easy, but tasty way to poach fish--or, more specifically, to the poaching liquid.

Tagliatelle al tonno e panna by Frank Fariello

Here's a dish for iconoclasts: tagliatelle with tunafish simmered in butter, cream and parmesan cheese—a dish that violates one of the cardinal rules of Italian cooking: never mix fish and aged cheese. But this may be one of those exceptions that prove the rule, as the result is really very good.

Smoked Salmon Carpaccio by Frank Fariello

Here's an elegant yet very quick and easy starter that suits just about any menu: a 'carpaccio' of smoked salmon, dressed simply with oil and lemon.

Spaghetti alle vongole (Spaghetti with Clam Sauce) by Frank Fariello

A Friday night favorite at our place is spaghetti with clam sauce, one of the signature dishes of Neapolitan cuisine. It is surprisingly easy to make, fun (if a bit messy) to eat and—if you have some good, fresh clams on hand—really, really tasty.

Tiella pugliese by Frank Fariello

Even though my paternal grandfather was from Grumo Appula, a small town outside Bari in the southeastern Italian region of Puglia, I don't remember eating much pugliese food growing up. Other than a few dishes—orcecchiette with cime di rape (also known as broccoletti), that wonderful calzone di cipolla (onion pie) that I just recently…

Pan-fried Soft Shell Crab with "Italian" Coleslaw by Frank Fariello

One of the things I miss most about Italy is the wonderful Mediterranean seafood. But there is at least one area where North America may best the old country--soft-shell crab, especially here on the shores of the Chesapeake Bay.Those of us living here are especially lucky to have the exquisite soft-shell blue crab, whose season begins…

Maryland-style Crab Cakes by Frank Fariello

There are lots of ways of making crab cakes, but the basic ingredients are crab meat (obviously!), preferably either lump--which I used--or backfin, mayonnaise, egg and just enough bread crumbs to bind the mixture.

Spicy Tuna Burgers by Gill Harvey

Conchiglioni al Forno by Carmelita

You can fill pasta shells with practically anything, so having a free hand I decided on something light: a "trito" or chopped mixture, of fish and vegetables. You can see my base ingredients, enough for 4 for a light lunch or for 2 greedy people, in the second picture in the gallery. I used:

Baccalà alla vicentina by Frank Fariello

Baccalà, or dried salt cod, is a favorite meal around our house, even if it only appears occasionally on the dinner table. One of the most delicious ways to make baccalà has got to be in the style of Vicenza, alla vicentina: slowly braised in milk flavored with a savory soffritto of garlic, onions and anchovies.

Halibut Over Wilted Escarole by JoannE.

Escarole has broad leaves and is less bitter then other members of the endive family. Despite the difference in appearance, it has almost the same taste as radicchio. High in folic acid, fiber, and vitamins A and K it thrives in the fall growing season *Sea Bass, Salmon or Tilapia can easily be substitute for halibut. The same 8…

Salmon with Herb Butter over Lentils by Nancy Miyasaki

This is a really fantastic combination. The lentil dish could complement just about any fish wonderfully, but it goes especially well with this salmon. You won't be disappointed!

Steamed Fish with Black Bean Sauce by Nancy Miyasaki

This is one of the recipes I remember most fondly from my childhood. It's a Chinese dish, and I'm of Japanese heritage, so my mom used a large fish fillet as opposed to a whole fish. I know it's probably delicious both ways, but this is a bit easier on the eyes! Season the fish just before cooking...don't marinate...or the fish…

Classic Cioppino by John Spottiswood

This is a traditional Cioppino base recipe for you to play with. Cioppino is a simple and hearty fish stew originally cooked by Italian fisherman on the California coast. Don't worry too much about what sort of fish or shellfish you put in it. Just keep it simple with these basic ingredients. The easier the better...so you'll be…

Grilled Whole Salmon Indonesian Style by John Spottiswood

This is an excellent and flavorful way to cook fish that I adapted from the Barbecue Bible. I had a large, whole salmon (not a smaller snapper or pompano as recommended), and was hoping the flavor would be strong enough to impact the Salmon. Boy was I pleasantly surprised! The fish came out delicious and my guests all asked me to…