Does your family have a signature dish for entertaining? This one's been a staple in mine for nearly 20 years. Guests rarely leave without requesting the recipe, and are always surprised to find the rich tomato sauce is so simple. More

It's Escapes Month, so we asked a few of our friends to share inspiration from their travels. Here is a delicious piece of sun, sand, and bottarga from the Côte d'Azur and Lucy of Lucy's Kitchen Notebook.

On the Côte d'Azur, we escape to our secret beach before the cicadas begin to hum. Morning shadows still long, cedars on the hill protect the little harbor from the sun. The sun is piercing through in spots along the shore and we settle down. The water is so crystal clear we can see the fish swimming among the rocks.

Back at the house, Brigitte is rolling out veal escalopes in her cool Mediterranean tiled kitchen, lights off, shade down. She’s got some poutargue. She’s working her way along each flattened escalope with a sharp knife, slicing each one into smaller strips, getting ready to sear them. More

I love Maine lobster – in butter, in bisque, but most especially in rolls. I’ve never thought twice about cooking one myself… but then again, I’ve never chased one around my living room before. More

Did you know it's Independence Day in Belgium tomorrow? Neither did we. But as for an excuse to eat mussels (our love of them is well documented) and discover a new beer, it'll do. More

Here's a quick, easy weeknight dinner. You can cook the whole shebang, from start to finish, in about 20 minutes. At least, I did last night! More

Every now and then I eat something at a restaurant and I want to go straight home and reproduce it in my own kitchen. Or, better yet, create something new inspired by what I ate. That was the case with these seared scallops with celeriac puree. Does this sound like an odd combination? Too fussy, perhaps? Too full of unknown root vegetables? Let me hasten to assure you: This was one of the easiest, tastiest, most satisfying spring meals I have cooked in a long time. More

Last weekend I went away with a bunch of girlfriends for two days of child-free relaxation, sleeping in, and cooking. We split up the meals, each person taking on a course. We promised each other not to make a big fuss, but to make delicious food and savor it. More

Last weekend, as many of you know, it was absolutely freezing here in the Northeast. I wanted to cook something that would have me over the stove for a good stretch of time. A fish stew sounded good, but I wanted to come up with something that used only the more environmentally responsible seafood choices. I also wanted a dish with some heat and depth, without being too thick and heavy. More

Seafood stock is one of those things I just can't deal with in a can; fresh is so far superior. If you happen to have some shrimp, crab or lobster shells, the process is actually pretty easy. A fish stock using whole fish heads can be a bit messier, so I'm going to recommend you go the shellfish route. This stock is a great base for soups and stews and for cooking risotto. Cook it down as a base for pasta sauces and sauces to top other seafood dishes. More

Oh boy. Out of all the Dungeness crab dishes I've cooked lately, my boyfriend says this one is his favorite. It's made with lots of ginger, some garlic, cilantro, and a little bit of soy sauce, and it's so fragrant. The seasonings pair so well with the delicate, succulent crab. I like to cook some Asian noodles with this and use them to soak up the leftover seasonings. More