US EDITION OF THE WORLD’S OLDEST MAGAZINE
High life
It takes the experience of eating an oyster and scales it up tenfold into an exercise in excess
Kelly Chapman
The term ‘coquille St. Jacques’ really refers to the king scallop itself, as opposed to a specific preparation
Olivia Potts
Nobody really knows the recipe for making them — or at least nobody knows the original recipe
The French love their oysters, and those from Arcachon are considered among the best
Jane Stannus
Europe
The blue crab is causing havoc in the country’s delicately balanced marine environment
Nicholas Farrell
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The curry powder brings spice and a gentle heat, while the saffron ensures a beautiful, warm color
‘He’s a guy’s guy’, my father would say of Willard. Less known was that Willard was also a lobster gal’s guy
