san francisco

Matcha-White Chocolate Sugar Cookies Recipe | Epicurious.Com

granulated sugar, divided

matcha

all-purpose flour

baking soda

kosher salt

(2 sticks)

(packed) light brown sugar

honey

lemon zest

white chocolate, chopped

The definitive recipe for the best Dutch Crunch sandwich rolls

Dutch Crunch Sandwich Rolls

water

milk

tbsp butter

tbsp sugar

salt

yeast

whole wheat flour

bread flour

rice flour

dry yeast

tsp salt

vegetable oil

This simple spin on Cioppino features shrimp and Italian sausage - it&#039;s easy to throw together, and has so much delicious flavor.

Shrimp And Sausage Cioppino

olive oil

fennel

garlic (peeled and smashed)

shallots (chopped)

kosher salt (plus 1/2 teaspoon)

black pepper (plus 1/4 teaspoon)

turkey

white wine (such as Pinot Grigio)

tomato paste

chicken broth

bay leaf

shrimp

cannellini beans,

basil leaves (chopped)

thyme leaves

sourdough bread.

In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.

Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.

This recipe for Authentic Cioppino is a classic San Francisco seafood stew that's loaded with clams, shrimp, mussels, crab, and white fish in a flavorful herbed tomato broth. It's warm, cozy and perfect with a big hunk of sourdough and a crisp glass of wine. It's an impressive dish that's far easier to make than it looks! 

Best Cioppino Recipe (Seafood Stew)

yellow onion (thinly sliced (about 1 1/2 cups))

garlic (thinly sliced)

red chili flakes

fresh thyme (substitute 1/4 teaspoon dried)

fresh oregano (substitute 1/4 teaspoon dried)

dry white wine

clam juice

whole peeled tomatoes (28-ounce can)

salt and pepper (to taste)

littleneck clams (scrubbed)

mussels

lb 16-20 count shrimp (shell on)

lb king crab legs

lb firm white fish (such

unsalted butter

parsley

bread (for serving)

Heat olive oil in a large heavy-bottomed pot or dutch oven over medium heat. Add the onions and fennel and sauté until translucent, about 8 minutes.

Add the garlic, chili flakes, bay leaf, thyme, and oregano, then sauté for another 2-3 minutes.

Add the tomato paste and stir until incorporated, then season lightly with salt and pepper. Go easy on the seasoning for now, as the seafood will add a significant of salt.

Add the white wine and clam juice, then bring up to a simmer and cook for about 5 minutes.

Add the canned tomatoes and break them up a bit with a wooden spoon. Cover and simmer over low heat for 20 minutes.

Remove the lid and add the mussels and clams. Stir them around to coat with the broth, then cover and let cook for about 5 minutes.

When they just begin to open, add the shrimp and king crab and toss around to coat, then lay the fish fillets on top.

Season the fish pieces with salt and pepper, then cover and cook for an additional 3-5 minutes, or until the shrimp and fish are opaque throughout.

Turn off the heat and stir in the butter until incorporated. Taste the broth and add more salt and pepper if needed.

Sprinkle with parsley and serve immediately with lots of crusty bread on the side for dipping.

Delicious, great flavour profile. I added some fresh basil and added about a 1/4 olive oil to the onion mixture.

Came out perfect! I substituted scallops for clams. So good!

I'm making this for Christmas eve vs the separate 7 fishes. I serve it over linguine.  It's fantastic!! Thank you 😊

Delicious recipe. Easy to follow instructions. My whole family loves it including a 2 year old and 6 year old. Thank you.

do you recommend adding scallops instead of mussels?i cant wait to try it!!

I love this recipe. I've made it for the crew at work and the fish lovers raved about it and requested it again. This recipe takes me back to the first time I tried Cioppino when I worked at the Brown Palace Hotel in Denver. Simply delicious! Thank you for sharing this recipe.

From a Chef’s perspective…

I’m a retired chef and decided to try Chef Coley’s recipe.  Let me start out by saying it was FANTASTIC!!   From a chef’s point of view, it hit all the cylinders.  From the easy-to-follow and accurate ingredients, to fulfilling the tastebuds on my palette.  Nicole, you have done your homework on this recipe and it shows.  As we like to say in the kitchen….  “You Nailed It”.  Well done. 

Chef Clay

Does the N. E. clam chowder and cioppini hold up in the freezer?

https://content.jwplatform.com/videos/Xo09gyPb.mp4

Cioppino is a classic Italian style seafood stew from San Francisco that's a lot easier to make than you might think. It's warm, cozy, and perfect with a hunk of sourdough and a glass of wine.

Cioppino Rustic Italian Seafood Stew.mp4

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Top 4 san francisco recipes from across the web

The most viewed san francisco recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed san francisco recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine