Shellfish

There was dabbing of plates and licking of fingers. Not only would I make these again, but I can think of all sorts of other, wonderful ways to prepare them.

Fragrant lemon pasta meets pillowy scallops in this Amalfi-inspired rendition.

At the beginning of my yoga class the other day, the instructor suggested repeating to yourself, "I will think differently about my problems." That little mantra got me through this week's recipes.

When the assignment first came down, I thought this would be a classic moules meuniere (butter, shallots, white wine, herbs), so I was a little taken aback to find the Mexican (or at least Southwestern) slant to the preparation. And I got another surprise when I read the fries recipe...

Bridget, I nearly sent you a warning when I started to cook this cioppino —it is easily the most challenging (and best tasting) recipe we've tackled. I'm happy to answer your questions...