A shortage of king salmon coupled with fishing restrictions along the West Coast has chefs and retailers alike looking for substitutes. In recipes, try alternatives such as California halibut and ling cod.
Executive chef Michael Baccari of Bravo Brasserie in Providence, R.I., has the key to making delectable sea scallops: He pan-sears them, tops the pieces with shallot tarragon cream sauce and serves them over mashed potatoes and wilted spinach.
Elizabeth Basmajian creates more than 70 dishes with roots in the Near East. She makes everything from dips, desserts and sauces to more than a dozen types of pickles. Her recipe for muhammara calls for pomegranate molasses and crushed walnuts.