From Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood By Paul Johnson with photography by Karl Petzke (John Wiley & Sons, 2007) Serves 4 as a main course The flavor of fresh wild salmon grilled over charcoal, the tang of cherry tomatoes, and the aroma of fresh…

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  Whole Salt-Baked Sea Bass with Herb Lemon Sauce Recipe from My Calabria by Rosetta Costantino (W.W. Norton & Company, © 2010) reprinted with permission Roasting a whole fish buried in salt is a cooking method common all over Southern Italy. Surprisingly, the cooked fish isn’t excessively salty, but it is exceptionally moist, much more so than…

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Spaghetti with Salt Cod and a Spicy Tomato Sauce Recipe from My Calabria by Rosetta Costantino (W.W. Norton & Company, © 2010) reprinted with permission Serves 4–6 ½ pound boneless, skinless salt cod ¼ cup extra virgin olive oil 2 large garlic cloves, halved 1 28-ounce can Italian San Marzano tomatoes, broken up by hand,…

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    From the story Stylin’ Pie in Niles by Katie Yen Carolyn Berke, founder of Niles Pie in Union City, California, says, “I use Mary’s air-chilled organic chicken. It has a very nice flavor, but I’ve found it does dry out more quickly than conventional chicken, so take care when cooking. I cut it…

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From Niles Pie in Union City, California 1 recipe Quick Whole-Wheat Puff Pastry 2 onions, sliced thinly 1 tablespoon olive oil 1 tablespoon brown sugar 1 teaspoon cider vinegar 2 whole organic sweet potatoes, baked 4 ounces gorgonzola, or other yummy blue cheese 1 teaspoon sea salt Poppy seeds, sesame seeds, optional Roll out puff…

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  From the story Stylin’ Pie in Niles by Katie Yen This quick puff pastry from Niles Pie in Union City, California, has a great butter flavor, and the whole wheat lends its own flaky, nutty quality. It won’t puff up as high as regular puff pastry, but that’s just as well for these recipes:…

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The name of this French heirloom cucurbita maxima is a squashed-together concoction of potiron (pumpkin) and marron (chestnut), but the bottom line is that it’s plenty tasty! Chef Anthony Paone created this recipe our Fall/Winter 2010 issue story, “What Do You Do with a Black Futsu” when he was at Sea Salt, a seafood-forward restaurant formerly…

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      When you add a poster by David Lance Goines to your art collection, you’ll be helping Monterey Fish Market help their employees during the COVID-19 pandemic furloughs. The prints were published by St. Hieronymus Press of Berkeley on January 22, 2020, and 25 have been signed by the artist. Cost: $175 (signed)…

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Recipe by Executive Chef Scott Miller | Food Styling and photo by Marshka Kiera, courtesy of Market Hall Foods An ideal Mother’s Day brunch or simple supper, this frittata is a comforting dish that is easy to adapt with ingredients you have on hand. For a spring seasonal twist, substitute the onion for spring onion or…

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Recipe and photo by Christian Reynoso This recipe is inspired by that moment in late spring when you’ve eaten all the crunchy raw asparagus salads you can handle, you’re bored with roasting giant spears, but you’re still feeling drawn to the bunches of asparagus at the market. The weather is not quite hot yet, and…

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