Aunt Joan’s Crab Dip

My great Aunt Joan lives in Bethany Beach, Delaware – which, if you are unaware, is crab country! We would visit Aunt Joan every August when our entire family would head to Sea Colony (a magical place where we drank Mike’s Hard Lemonade at wild beach bonfires at 13, whoops!), and she would always have

Grilled Shrimp and Halloumi Skewers

I mean you put grilled halloumi cheese in/on anything and you’re off to a great start. These simple shrimp skewers not only benefit from alternating cubes of this blackened, salty cheese, but the homemade lemon parsley marinade, which takes just seconds to whip up in your food processor, bathes each skewer in bright, beautiful flavor.

Creamed Corn + Crab Pasta

My husband loves crab pasta. So when I’m feeling like a sport (ha!) I’ll grab a pound of lump crab meat. My typical crab pasta recipe is essentially the same as the Lemon Ravioli (a la Misi) – with a boatload of crab thrown in at the last minute. But you know me – always

Halibut Saganaki

I am SO excited to share this recipe with you guys for so many reasons. Obviously, the first one is because it’s super delicious – otherwise who would even care? Secondly, I love any dish that you can serve directly in your cooking vessel because that’s always such a pleasure. Third – and really the

Ginger-Scallion Flounder

Let’s re-visit the Ginger Scallion Sauce – because I’ve been enjoying it on the regular these days and this particular dish was SO easy to create a large format dinner for a bunch of people quickly and easily. So follow the recipe for the ginger scallion sauce (linked above) and add the juice of 1

Lemon Pepper Bass Kabobs

Full disclosure: my daughter stole the kebabs from the fish store. When I return I will tell them and add them to my bill. But it’s almost funny because I’ve had kebab sticks saved in my Amazon cart for almost a month that I keep putting aside to instead order gold face masks and kitchen

Ginger Scallion WHATEVER, or in this case, Swordfish

This sauce is special. It’s easy, it’s bright and it will add flavor and vibrancy to any protein you pair it with. That’s why the sauce is the basis of this recipe – what you choose to do with it is really up to you! SHOPPING LIST: 1 bunch of scallions, ginger knob, chopped garlic,

Pistachio Gremolata

What a gorgeous green bowl of goodness! I had a beautiful piece of fresh striped bass from Out of the Blue and wanted to give it a little more love than simply grilling it. The kids were snacking on pistachios so I had another one of my AH HA! moments – gremolata! But to keep

Seared Tuxedo Tuna

At least somebody is getting dressed up around here. If you are fortunate enough to be able to find raw tuna right now, this is my favorite way of preparing fresh tuna steaks. Thankfully, Out of the Blue has pretty good stock right now on the East End of Long Island, especially for local fish.

Buffalo Grilled Shrimp Buffalo Shrimp Salad

LOOKIE LOOKIE! Got a great old two-fer coming for you today. Dinner tonight, lunch tomorrow, now we are talking!!! Let’s start with the Grilled Buffalo Shrimp: It’s a beautiful day and I hope if you can, you take this opportunity to grill OUTDOORS – otherwise, an indoor grill pan will work just fine. The key