This dip is highly addictive and meant to be shared. But don’t worry, you’ll have plenty left over to last you for days. We found this cheesy crab dip recipe on Stephanie Izard’s website and swapped out a few ingredients to add a bit more heat.
What’s a mulliard? It’s one of the many nicknames I have for my dog Gracie. And since she’s so stinking cute, why not name a dish after her?
Here’s a classic seafood dish with a Chicago twist. I wasn’t sure how the giardiniera would work with salmon ceviche but was pleasantly surprised by the combination. The vinegar in the giardiniera acts as a flavor enhancer, lessening the bitterness of the acidic lemon & limes and brightening the salmon’s natural flavor.
I found this recipe in a Francis Mallmann cookbook and loved it! It’s amazing how so few ingredients can bring out so much flavor. But why the name? Originally, when I cooked this dish I started with five scallops, but as I set up for the photo, turning my back for just a second, a seagull swooped in leaving me with four. Damn bird!