Recipes

Oysters Bienville are baked oysters, smothered in a delicious sauce of bacon, shrimp, and mushrooms, topped with bread crumbs and fresh herbs. If you can’t quite do raw oysters, try this dish—I love to serve it as an appetizer. Plan on about 2 oysters per person. To save time, you may buy shucked oysters. Place 2 oysters each in a small buttered ramekin and omit the rock salt.

These crispy salmon croquettes are made with fresh salmon, but they cook quickly. The filling has onion, red bell pepper, and fresh parsley which adds so much flavor. Delicious as an appetizer with tartar sauce for dipping.

This creamy layered shrimp dip with cocktail sauce and green onions looks so pretty! I like to sprinkle some sliced black olives on top for a nice flavor twist. It's always a favorite at parties.

This smoked salmon dip is so soft and creamy that it also works as a spread. It's mixed with cream cheese, fresh herbs, and seasonings for the perfect way to stretch pricey smoked salmon!

These wasabi shrimp sushi cups are perfect for you if rolling sushi is not in your wheelhouse. Certainly filling a muffin cup is! Prepare sushi rice according to the package instructions, but do not fluff—the success of this dish depends on very sticky rice. Use a silicone muffin pan, if you have one. While the rice cooks, prepare the filling ingredients.

My mother-in-law made these oval gefilte fish balls every Passover and Rosh Hashanah. They were always delicious! The best legacy she left was to teach her sons how to do it, and in turn, they would teach their wives and then the next generation. This has been passed down, and today, it is still appreciated as the Mintz family gefilte fish.