Ingredient: fennel fronds

Butter-Poached Crab

Recipe courtesy of Jason Wellnitz, Executive Chef, Bavarian Inn Lodge & Conference Center (Frankenmuth, Mich.)...

EYC Bouillabaisse

Recipe courtesy of Carolyn King, Executive Chef, Edgartown (Mass.) Yacht Club

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Cioppino

Recipe courtesy of Colby Newman, Executive Chef of Grosse Pointe Yacht Club, Grosse Pointe Shores, Mich....