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White crab and crab coral with kaffir lime gel and lime panna cotta by Srijith Gopinath. Photo by Chris Cassidy.

White crab and crab coral with kaffir lime gel and lime panna cotta by Srijith Gopinath. Photo by Chris Cassidy.

Stir-fried shrimp with lime leaves, chilis and garlic by Darryl Mickler. Photo by Chris Cassidy.

Stir-fried shrimp with lime leaves, chilis and garlic by Darryl Mickler. Photo by Chris Cassidy.

Scallop with Mustard Miso Sauce ~ http://steamykitchen.com

Scallop with Mustard Miso Sauce

PlateOnline.com - Recipe Database - Roasted corn bisque with Dungeness crab, chive cream, and osetra caviar

PlateOnline.com - Recipe Database - Roasted corn bisque with Dungeness crab, chive cream, and osetra caviar

Chumath bread, courtesy of Kai at the Sheraton Wild Horse Pass Resort & Spa

Chumath bread, courtesy of Kai at the Sheraton Wild Horse Pass Resort & Spa

NANTUCKET BAY SCALLOP CRUDO WITH SHAVED HEART OF PALM, KEY LIME, COCONUT EMULSION AND HARISSA

NANTUCKET BAY SCALLOP CRUDO WITH SHAVED HEART OF PALM, KEY LIME, COCONUT EMULSION AND HARISSA

Jean-Georges Vongerichten's Warm Potato Salad with Caramelized Shallots and Watercress Recipe

Jean-Georges Vongerichten's Warm Potato Salad with Caramelized Shallots and Watercress Recipe

Crispy truffled lobster tempura with mango relish, frisée and orange-miso dipping sauce. Recipe by Brian Diumenti; photo by Chris Cassidy.

Crispy truffled lobster tempura with mango relish, frisée and orange-miso dipping sauce. Recipe by Brian Diumenti; photo by Chris Cassidy.

PlateOnline.com - Recipe Database - Sardines in escabeche

PlateOnline.com - Recipe Database - Sardines in escabeche

Milk Chocolate, Apricot, Toffee, Rooibos, Buckwheat: A fudge ice pop, marigold petals, orange pansies, nasturtium, and apricot caramel finish this dish. Photo by Chris Cassidy. Recipe from Pastry Chef Dana Cree of Blackbird in Chicago, IL. From Plate's November/December 2013 Dessert Issue.

Milk Chocolate, Apricot, Toffee, Rooibos, Buckwheat: A fudge ice pop, marigold petals, orange pansies, nasturtium, and apricot caramel finish this dish. Photo by Chris Cassidy. Recipe from Pastry Chef Dana Cree of Blackbird in Chicago, IL. From Plate's November/December 2013 Dessert Issue.

Lobster / Saffron Pasta #lobster #saffron #pasta I will make the sauce and skip the lobster

Lobster / Saffron Pasta #lobster #saffron #pasta I will make the sauce and skip the lobster

Orecchiette pasta with tiger prawns and asparagus served with Brie cream and topped with sun-dried tomato pesto and deep-fried capers. Photo by Chris Cassidy. Recipe by Executive Chef Jeffrey Madura of John Ash & Co. Restaurant in Santa Rosa, CA.

Orecchiette pasta with tiger prawns and asparagus served with Brie cream and topped with sun-dried tomato pesto and deep-fried capers. Photo by Chris Cassidy. Recipe by Executive Chef Jeffrey Madura of John Ash & Co. Restaurant in Santa Rosa, CA.

Sepia and baby artichokes. Recipe by Sara Jenkins; photo by Chris Cassidy.

Sepia and baby artichokes. Recipe by Sara Jenkins; photo by Chris Cassidy.

#GF Soft-shell crab lettuce wraps with pickled vegetables and avocado-lime leaf crema, from Plate's new Gluten-Free issue. Recipe by Clint Wangsnes; photo by Chris Cassidy.

#GF Soft-shell crab lettuce wraps with pickled vegetables and avocado-lime leaf crema, from Plate's new Gluten-Free issue. Recipe by Clint Wangsnes; photo by Chris Cassidy.