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The Cookstr Weekly: Springtime Seafood Spectacular

May 1, 2013

Warm weather always makes me start to crave seafood. I envision sitting on the sidewalk slurping down fresh oysters with cucumber-related cocktails. Steaming crab meat drenched with butter and eaten by hand, cooked in a giant pot in a rented beach house in New Jersey. Tilapia filets and fresh-made blueberry pie for a late dinner on the back porch. My mother’s favorite dinner for company, shrimp and clams tossed with just-cooked angel hair pasta and fresh tomatoes and good olive oil.

The recipes below can provide inspiration for all sorts of seafood flavor pairings. Meat can serve as a textural counterpoint to flaky light fish, while sweet in-season fruit echoes plump, juicy shellfish. Tell us about your favorites, and enjoy the results!

Warmest regards,
Kara Rota
Editorial Director

by Barbara Kafka


 This bright springtime stew combines shellfish with cod and seasonal veggies like asparagus and peas for a colorful and healthy meal. Use fresh tarragon here – the flavor intensity of fresh herbs in your finished dish is worth lingering in the produce aisle at the grocery store. If you choose to include the penne or other pasta, it’s recommended to have it alongside when serving, tossed gently with olive oil, rather than adding it to the soup. 

More Seafood Recipes from Cookstr

Soft Shell Crab Sandwiches by Marlon Braccia


Stinging Nettle Pesto with Seared Scallops by Louisa Shafia


“Okay, this relish is actually a bit different from the bread-and-butter pickles you may know from childhood. It’s also much simpler. It does have a similar flavor profile, though: sweet and bright, with warm spices.

“It’s a quick pickle in every sense – just a thirty-minute bath in the vinegar before it’s ready to serve, and I simply keep it in the refrigerator for up to two weeks, rather than canning it. It never lasts long enough to put up, anyway. Serve as a side salad, or on sandwiches and burgers, or chop up and mix into potato salad…

“Red-skinned apples look prettiest here. I often use Jazz, Baldwin, and Melrose here. To make this pickle truly pretty (and easy), the mandoline and biscuit cutter are essential. The mandoline because you want paper-thin slices, and the biscuit cutter so you can create apple slices that are the same size as the cukes. You don’t need anything fancy, though.” 

– Amy Traverso

Introducing Cookstr Mobile

We’re excited to announce that Cookstr’s mobile site is now live, allowing you to bring Cookstr with you to the grocery store, in the kitchen and everywhere you need recipe inspiration. Here’s what you can do:

  • Check out the simple made-for-mobile recipe search and browse
  • Use the new Want to Cook button to instantly bookmark any recipe
  • Add recipes to your lists, which sync back to Cookstr web
  • Check off ingredients in a recipe while you’re shopping in the grocery store

Cookstr’s mobile site is available on every mobile device, and can be accessed directly by visiting on your phone. It can be bookmarked to your home screen, just like an app. Please let us know what you think – we’d love to have your feedback!

Contact Us

We want to get to know our users as cooks, eaters, and full participants in the Cookstr vision. We are eager to hear from you and learn how we can make even more helpful and enjoyable. Let us know what your favorite features are, what works for you, and what doesn’t. Tell us what your digital culinary journey is lacking on the web, in the kitchen, and everywhere in between. Cookstr is consistently striving to develop new technologies that make your experience of food and cooking more accessible, intuitive and rewarding – and we can do that best when you let us know what you want!

Connect with us on Facebook, Twitter and by e-mailing us at Tell us what you’re cooking and what you thought, and we might feature your recommendation in The Cookstr Weekly or on the Cookstr homepage!

One Comment leave one →
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