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Issues are presented concerning the ambitions of chef Andrew Fairlie of the Gleneagles hotel to gain a Michelin star for his catering services. Recipes for Salad of Scallops and Oysters and Roast Rack of New-Season Lamb are included.

Wild Dungeness crab captured as they scuttle offshore anywhere from Alaska to Mexico, blue-black mussels hauled from cold waters along the coast of Spain, and giant shrimp gathered from the […]

Recipes are given for baked oysters with tomato, lobster in fresh aspic, corn and crab soup and prawns with couscous. Accompanying wines recommended for the dishes include a 1995 King Estate Pinot Gris.

Recipes are given for crayfish stew, , green salad with vinegar dressing, roast beef, mashed potatoes and baked apple with honey. Several wines are recommended to accompany the dishes, and some choices may surprise readers.

In recent years, the popularity of seafood has grown, primarily because it has become an integral part of the diets of many persons who have become more health-conscious. Seafood is [...]

Recipes that combine good nutrition and good looks are presented. The recipes include sauteed red snapper fillets with lemon asparagus puree, grilled chicken breasts with spicy yellow pepper puree, coriander rice, and shellfish with carrot ginger puree.

Visitors to the Catskill mountains can enjoy beautiful scenery, fine accommodations and delicious food. A list of hotels and restaurants is provided, and recipes are given for mussels with roasted fennel and mint and other dishes from notable restaurants.

Olivia and Todd English opened Olives in 1989, and the pair had to move to a larger space because Todd's dishes became enormously popular. Recipes are given for sauteed scallops with hazelnut vinaigrette and white bean puree, family-style veal roast and more.

Renowned chef David Paul Johnson was a high school dropout and gang member in Salt Lake City, UT, and was in juvenile hall when he was first inspired by Julia Child on public television. Today he has an award-winning restaurant. His recipes for seafood cakes and other dishes are given.

Miraval, owned by NextHealth, offers visitors delicious, healthful meals, stress-reduction programs, massage, exercise and maintains a focus on the mind-body connection. Spa recipes given include fresh fruit cocktail with sorbet and Southwestern cioppino.

Visitors to the east coast can enjoy staying at historic inns such as the Black Bass Hotel in Lumberville, PA, and the Robert Morris Inn in Oxford, MD. Recipes from several of these inns are given, including double-crust apple pie and rosemary pork loin chops.

A menu for 10 based upon what Colonial Bostonians might have eaten is presented, Recipes are given for roast turkey, shellfish chowder with fresh thyme, marbleized root vegetable puree, succotash with tomatoes and chives and other recipes are given.

Recipes from several restaurants are presented. These include: individual chocolate croissant bread puddings, scallops in Champagne sauce with Port glaze, roasted pork loin with three-mushroom sauce, Mexican breakfast burritos, shallot flans and more.

Low-fat, low-calorie recipes presented include Chinese dumplings with chive ginger sauce, fennel and artichoke soup, risotto with saffron and dried cherries, Thai glass noodle salad with shrimp and mango and two other dishes. Nutritional information is included.

Recipes are presented for sea scallops in dancing salt with warm potato salad, spicy coriander cumin fries, southern greens, rib-eye steak with wild mushrooms, cream of wheat caramel, spiced poached pears with honey caramel sauce and other dishes.

Restaurants such as Lespinasse at the St Regis in Manhattan and Fenix at the Argyle in Los Angeles, CA, serve excellent meals. Several hotel restaurants are profiled, and dishes from some of these are described. Recipes cor cioppino and more are presented.

Visitors to the Caribbean islands Saint Kitts and Nevis can enjoy beautiful scenery, excellent accommodations and fine dining. Recreational activities on the islands are described and hotels are listed. Local seafood and other recipes are also given.

Christmas visitors to Montreal will enjoy scenery, holiday cheer, shopping, excellent accommodations, fun activities and fine dining. The city is described, and recipes are given for tuna tempura with eggplant caviar and mango compote and other dishes.

Le Bec-Fin owner and chef Georges Perrier creates delicious dishes, which diners can enjoy in elegant surroundings. Recipes are given for pumpkin soup with honey and cloves, sauteed scallops with fennel compote in curry sauce, cranberry-meringue tart and more.

Four dinners and a brunch that do not require a great deal of preparation time are featured. Recipes include crab and scallop soup with peppers and peas, chicken with mild red chili sauce, egg Florentine plus and smoked trout with arugula toasts.

Recipes are given for grilled chicken with tomato-basil relish, apple-sage sausage patties, hash-browned basil potatoes, rosemary flatbread, pan-seared steak with red-wine-and-rosemary sauce and other dishes. Tips on drying herbs are included.

Crabtree's Kittle House in Chappaqua, NY, is one of five new restaurants to receive a Grand Award. Enoteca Pinchiorri in Tokyo, Japan, is another. Each of the five offered a recipe and recommended an accompanying wine. Lamb chops, duck breast and other recipes are given.

Delicious, quick dishes include roasted asparagus with balsamic vinegar, plum and apricot puff pastry tarts, grilled sea scallops and tomatoes with olive vinaigrette and chicken breasts with horseradish-scallion crust. Nine recipes are given.

Traditional foods, such as stew, hash, rice and lasagne, provide hearty and satisfying meals that serve as 'comfort' foods when people want to feel better after they have eaten. Gourmet innovations are added to these recipes to make them colorful and exotic.

Recipes are given for beer-braised brisket with root vegetables, mussels steamed in spiced beer, onion and garlic beer soup, chile con queso y cerveza and pork chops in beer teriyaki marinade. Other recipes include stout spice cake with lemon glaze.

Recipes for dishes than can be made in 45 minutes or less include arugula vichyssoise, sauteed scallops with watercress and corn salad, fettucine with red pepper and basil sauce and apricot financier. Bacon and chive potato pancakes, minted cherry tomatoes and zucchini and more are described.

It is necessary to prepare all meat and vegetables prior to beginning to grill, as cooking time is fast. Recipes are given for grilled steak with shitake mushrooms and garlic, grilled swordfish with coriander sauce, grilled chicken with bell peppers and snow peas and more.

Florida has developed a cuisine of its own, and chefs, such as Mark Militello at Mark's Place, are creating a unique and spicy blend of food that has international influences. Recipes are given for such dishes as roasted sea scallops.

Recipes are detailed for scalloped-stuffed bok choy, chicken with apple and radicchio sauce on a sage pepper biscuit and pistachio souffle. A 1991 Husch Anderson Valley Gewurztraminer is recommended with the bok choy, and other wines are also listed.

Recipes for six dishes suitable for a quiet holiday afternoon are presented: herbed oxtail terrine, shellfish stew provencale, parsleyed garlic bread, mixed greens with tarragon vinaigrette, orange flan, and anise pine-nut cookies.

Scallops are an important part of New England cooking. Included are recipes for steamed scallops, Jasper's bay scallops with wasabi and ginger, Angel hair pasta with scallops, grilled sea scallops, and smoked scallops in avocado halves.

The sweet-flavored Atlantic scallop available in the waters off Nantucket, MA, is unrivaled in flavor. Recipes for several dishes featuring the scallop are presented, including baked scallops, scallops a la meuniere, and creamed scallop and corn soup.

Recipes described include grilled halibut with creamy guacamole sauce; turkey roulades with corn bread, jalapeno and Monterey jack filling; veal chops with Saga Blue butter, warm Caesar salad with grilled shrimp and scallops, hashed brown potato cakes with fried eggs and more.

Recipes are given for pork-and scallop stuffed apples, baked sea bass with potatoes, chicken and prawn stew, and mint and cream cheese tart. Wines are recommended for each course, and a discussion of the Catalan style of Spanish cooking is included.

Acclaimed chef Jasper White offers recipes of salad of scallops, pear and celery; Portuguese pork chops and pumpkin spice cake with caramel sauce. Wines are also recommended to complement the menu.

Fresh fish and shellfish recipes are presented in honor of National Seafood Month.