Winter soups are for warming us up. Spring soups should wake up our palates and guide us toward summer.

In parts 1 & 2 we discussed strategy and tactics. Now, as promised, we present some actual dinner party menus and the reasoning behind them.

New Year’s Eve used to be the biggest bash of the year– an all-night free-for-all featuring Champagne, dancing, and all manner of revelry.

Nantucket Bay Scallops are presently in season. Don’t blink… and when you see the price, try not to gag.

Cutesy names, whether for boats (i.e., “Pier Pressure”) or recipes (“The Big Chili”), are often annoying. And yet sometimes they’re dead-on.

Take the time to master these culinary “Five Easy Pieces,” and you’ll be well on your way to becoming an accomplished kitchen maestro.

There’s Salmon, and then there’s the KING of Salmon.

Hardly a summer dish, but a delicious preparation of scallops borrowed from the classical French repertoire by way of the CAYUGA LOUNGE.

This dish was born in VONGOLE CASSINI (The Story), a tale about an unforgettable female sous chef-in-residence at the CAYUGA LOUNGE.

A factor that made the CAYUGA LOUNGE great was its capacity to absorb influences from all over the globe– French, Italian, German, whatever.

When is a “sauce” not a sauce? When it is a “sauce after the fact.” Whatever the case, Bouillabaisse Sauce is fabulous with seafood.

Mary Frances Kennedy Fisher was one of the 20th Century’s most beloved and highly regarded food writers.