Each year during this season, we whip up batches of Cioppino Broth so that you can finish a big bowl of steaming ruby awesomeness with your own choices of shellfish, seafood, or firm-fleshed fish from our seafood case. The broth is a heady mix of tomato, vegetable stock, various chopped vegetables (leek, onion, celery, bell pepper, fennel, and garlic) and several aromatic herbs and spices (bay, oregano, thyme, and cayenne—just a whisper). Here are easy directions for a large serving for one person; multiply as your table requires.

If you’ve been to a sushi den and ordered and eaten uni, you’ll remember that sea urchin is up there as one of the more delicious combinations of savor, flavor, texture and temptation.

When Marczyk's offers "10/12" count shrimp, now we're talking the oxymoron; these are big shrimps, a dozen max a pound. What to do with them? Skewer 'em on the outdoor grill; they're meat that swims.

My friends, Marv and Renée Rockford, prepare salmon this way nearly every Friday night. Needless to say, they get their filets from Marczyk’s; “always,” says Marv. “[Their] salmon is so good and adapts to this recipe so well.”

You’ll need a spatula to slide each filet onto a plate, but from then on, no need for utensils (well, unless you want to carry the morsels to your mouth with something other than your fingers …). I like to squish each bite against the roof of my mouth - they’re that pillowy - and look forward to the (inevitable) day when my yapper is free of teeth and all that I have to chew with is my tongue.