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how to make cioppino

Lobster and Shrimp Cioppino

Ingredients: Stew Base: 2 1 1/3- to 1 1/2-pound live lobsters 2 pounds uncooked large shrimp with shells 1 1/4 cups olive oil 2 medium onions, chopped 1 cup chopped celery 1 cup chopped fresh fennel bulb 12 garlic cloves, peeled, flattened 1/4 cup tomato paste 1 28- ounce can plus 2 cups diced tomatoes... {...}

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This versatile fish stew is a classic of the West Coast. For the best flavor, use the freshest seafood you can find. Cut scallops in half if they are larger than 1 inch. Serve with a sprinkling of fresh basil and a slice of crusty Italian bread to soak up all the juice. Ingredients: 1... {...}

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