12 Delicious Captains Vacation Recipes for Sea Lovers

Craving the taste of the sea without leaving your kitchen? Dive into our collection of 12 Delicious Captain’s Vacation Recipes for Sea Lovers, where we bring the ocean’s bounty to your table with ease. From quick weeknight dinners to weekend feasts, these dishes are sure to satisfy your seafood cravings. Get ready to set sail on a culinary adventure that’ll have you coming back for seconds!

Captains Vacation Seafood Paella

This summer, transform your kitchen into a seaside escape with a dish that marries the bounty of the ocean with the warmth of Spanish tradition. ‘Captains Vacation Seafood Paella’ is a vibrant, flavorful journey that promises to transport your senses to the Mediterranean coast with every bite.

Ingredients

• 2 cups short-grain rice (such as Bomba or Arborio, for optimal absorption)
• 4 cups seafood stock (homemade or store-bought, for depth of flavor)
• 1 lb mixed seafood (shrimp, mussels, and squid, cleaned and prepped)
• 1 large tomato, finely grated (discard the skin for a smoother texture)
• 1 large onion, finely diced (yellow or white, for sweetness)
• 3 cloves garlic, minced (fresh is best for pungency)
• 1/2 cup extra virgin olive oil (or any high-quality oil, for richness)
• 1 tsp smoked paprika (adds a hint of smokiness)
• 1 pinch saffron threads (soaked in 2 tbsp warm water, for color and aroma)
• Salt to taste (start with 1/2 tsp and adjust)
• 1 lemon, cut into wedges (for serving, adds brightness)
• Fresh parsley, chopped (for garnish, adds freshness)

Instructions

1. Heat the olive oil in a large paella pan or wide skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and grated tomato, cooking until the mixture thickens and the oil begins to separate, about 5 minutes.
4. Sprinkle in the smoked paprika and soaked saffron (with its water), stirring to combine and release the spices’ aromas, about 1 minute.
5. Add the rice, stirring to coat each grain in the oil and spice mixture, ensuring even flavor distribution.
6. Pour in the seafood stock and bring to a gentle boil, then reduce the heat to low. Do not stir again to allow the socarrat (crispy bottom layer) to form.
7. Arrange the mixed seafood on top of the rice, pressing lightly to submerge, and cook uncovered until the seafood is done and the rice has absorbed the liquid, about 20 minutes.
8. Remove from heat, cover with a clean towel, and let rest for 5 minutes to allow the flavors to meld.
9. Garnish with chopped parsley and serve with lemon wedges on the side for squeezing over.

Vibrant and aromatic, this paella boasts a perfect balance of textures, from the tender seafood to the slightly crispy rice crust. Serve it straight from the pan for a dramatic presentation that invites everyone to dig in and savor the taste of summer.

Captains Vacation Lobster Thermidor

Unveiling a dish that marries luxury with comfort, our Captain’s Vacation Lobster Thermidor is a sumptuous creation that promises to transport your senses to a seaside escape with every bite. Perfect for those special occasions that call for something extraordinary, this recipe is a testament to the art of fine dining at home.

Ingredients

• 2 live lobsters, 1 1/2 pounds each (or pre-cooked lobster meat for convenience)
• 4 tbsp unsalted butter (divided, for richness and flavor)
• 1/2 cup heavy cream (for a velvety sauce)
• 1/4 cup dry white wine (a crisp Chardonnay works beautifully)
• 1 tbsp Dijon mustard (adds a subtle sharpness)
• 1/2 cup grated Gruyère cheese (plus extra for topping, for a golden crust)
• 1/4 tsp paprika (for a hint of warmth and color)
• Salt and freshly ground black pepper (adjust to taste)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil. Carefully add the live lobsters and cook for 8 minutes. Remove and let cool before extracting the meat. Tip: Save the shells for presentation.
3. In a skillet over medium heat, melt 2 tbsp of butter. Add the lobster meat, sautéing lightly for 2 minutes until just warmed through. Remove and set aside.
4. In the same skillet, add the remaining butter, cream, white wine, and Dijon mustard. Simmer for 5 minutes until the sauce thickens slightly. Tip: Stir constantly to prevent curdling.
5. Fold in the Gruyère cheese and paprika, stirring until the cheese melts. Season with salt and pepper to taste.
6. Gently mix the lobster meat into the sauce, then spoon the mixture back into the lobster shells or a baking dish. Sprinkle with additional Gruyère.
7. Bake for 10 minutes, then broil for 2-3 minutes until the top is golden and bubbly. Tip: Watch closely to avoid burning.
8. Garnish with chopped parsley before serving.

Nowhere does indulgence meet simplicity quite like in this Lobster Thermidor, with its creamy, cheesy sauce enveloping tender chunks of lobster. Serve it atop a bed of buttery pasta or with a side of crisp, green salad for a meal that’s as visually stunning as it is delicious.

Captains Vacation Grilled Swordfish with Lemon Butter Sauce

Captivating the essence of summer, this grilled swordfish dish marries the robust flavors of the sea with the bright, citrusy notes of lemon butter sauce, creating a meal that’s both luxurious and refreshingly simple.

Ingredients

• 4 swordfish steaks, about 1 inch thick (ensure they’re fresh for the best flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 4 tbsp unsalted butter (for a richer sauce, use European-style butter)
• 2 tbsp fresh lemon juice (about 1 large lemon)
• 1 tsp lemon zest (for an extra citrus punch)
• 2 cloves garlic, minced (fresh is best)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat your grill to medium-high heat (about 400°F) to ensure a good sear without burning.
2. Brush both sides of the swordfish steaks with olive oil and season evenly with salt and black pepper.
3. Place the swordfish on the grill and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Avoid moving the fish too much to get those perfect grill marks.
4. While the swordfish is grilling, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Remove the saucepan from heat and stir in the lemon juice and zest. The residual heat will meld the flavors beautifully.
6. Once the swordfish is done, transfer it to a serving platter and drizzle with the lemon butter sauce. Garnish with chopped parsley for a fresh, colorful finish.

Velvety in texture with a perfectly charred exterior, the swordfish pairs exquisitely with the tangy lemon butter sauce. Serve it alongside a crisp, green salad or roasted vegetables for a meal that’s as visually stunning as it is delicious.

Captains Vacation Shrimp Scampi

Venturing into the realm of coastal cuisine, this dish marries the succulence of shrimp with the aromatic allure of garlic and white wine, creating a symphony of flavors that transports you straight to the deck of a sun-drenched yacht.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 3 tbsp unsalted butter (for richness)
• 2 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced (adjust to taste)
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 1/4 tsp red pepper flakes (for a subtle heat)
• 1/2 lemon, juiced (about 2 tbsp)
• 1/4 cup fresh parsley, chopped (for garnish)
• Salt to taste (start with 1/4 tsp)
• 8 oz linguine pasta (or any long pasta)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 9 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil and 2 tbsp of butter in a large skillet over medium heat until the butter melts and starts to foam.
3. Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant but not browned.
4. Increase the heat to medium-high, add the shrimp to the skillet in a single layer, and cook for 2 minutes per side until pink and opaque.
5. Remove the shrimp from the skillet and set aside. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 2 minutes to reduce slightly.
6. Reduce the heat to low, stir in the remaining 1 tbsp of butter until melted, then add the cooked linguine and toss to coat. If the pasta seems dry, add reserved pasta water a tablespoon at a time.
7. Return the shrimp to the skillet, tossing gently to combine. Sprinkle with chopped parsley and serve immediately.

Gracefully plated, this shrimp scampi boasts a perfect balance of tangy, buttery, and slightly spicy notes, with the pasta offering a delightful al dente bite. For an extra touch of elegance, serve with a side of crusty bread to soak up the delectable sauce.

Captains Vacation Clam Chowder

Perfectly blending the briny depth of the sea with the comforting richness of cream, this clam chowder is a luxurious ode to coastal dining. Inspired by the leisurely pace of a captain’s holiday, it promises a bowlful of serenity with every spoonful.

Ingredients

• 2 cups diced potatoes (Yukon Gold preferred for their buttery texture)
• 1 cup diced onions (white or yellow for sweetness)
• 1/2 cup diced celery (adds a subtle crunch)
• 2 cloves garlic, minced (for aromatic depth)
• 4 cups clam juice (or seafood stock for a richer flavor)
• 2 cups heavy cream (for velvety smoothness)
• 1 lb chopped clams, drained (fresh or canned, but fresh is ideal)
• 3 tbsp unsalted butter (or olive oil for a lighter version)
• 2 tbsp all-purpose flour (for thickening)
• 1 tsp thyme (dried or fresh, adjust to taste)
• Salt and pepper (to season)

Instructions

1. In a large pot, melt butter over medium heat until foamy, about 1 minute.
2. Add onions, celery, and garlic, sautéing until translucent, approximately 5 minutes.
3. Sprinkle flour over the vegetables, stirring constantly to form a roux, 2 minutes.
4. Gradually whisk in clam juice, ensuring no lumps remain, then bring to a simmer.
5. Add potatoes and thyme, cooking until potatoes are tender, about 15 minutes.
6. Stir in heavy cream and chopped clams, heating through but not boiling, 5 minutes.
7. Season with salt and pepper, tasting and adjusting as needed.

Mellow yet profound, this chowder boasts a creamy texture punctuated by tender clams and potatoes. Serve it with a sprinkle of fresh parsley or a side of crusty sourdough for dipping into its luxurious depths.

Captains Vacation Crab Cakes with Remoulade Sauce

Amidst the warmth of summer, there’s no dish quite as evocative of coastal elegance as these crab cakes, paired with a tangy remoulade that whispers of leisurely seaside dinners. Crafted with premium lump crab meat and a blend of subtle spices, they’re a testament to the simple yet profound pleasures of seasonal cooking.

Ingredients

• 1 lb lump crab meat, picked over for shells (handle gently to keep lumps intact)
• 1/2 cup panko breadcrumbs (for a lighter texture)
• 1/4 cup mayonnaise (or Greek yogurt for a tangier twist)
• 1 large egg, lightly beaten (acts as a binder)
• 2 tbsp Dijon mustard (adds depth)
• 1 tbsp Worcestershire sauce (adjust to taste)
• 1 tsp Old Bay seasoning (or Cajun seasoning for heat)
• 2 tbsp unsalted butter (for frying, or any neutral oil)
• 1/2 lemon, juiced (brightens the flavors)
• Salt and freshly ground black pepper (to taste)

Instructions

1. In a large bowl, gently combine the crab meat, panko, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, and pepper without breaking up the crab lumps.
2. Form the mixture into 8 equal patties, about 1/2 inch thick, and chill in the refrigerator for 30 minutes to firm up.
3. Heat butter in a large skillet over medium heat until foaming subsides, about 2 minutes.
4. Carefully add the crab cakes to the skillet, cooking in batches if necessary to avoid overcrowding, for 4-5 minutes per side until golden brown and crispy.
5. Transfer to a paper towel-lined plate to drain any excess butter.

Notably, these crab cakes boast a delicate crisp exterior giving way to a moist, flavorful interior, with the remoulade adding a creamy contrast. Serve them atop a bed of mixed greens for a light lunch or as an appetizer with lemon wedges for an extra zing.

Captains Vacation Seared Scallops with Garlic Cream Sauce

Amidst the hustle of daily life, there’s nothing quite like the indulgence of perfectly seared scallops, their golden crust giving way to a tender, buttery interior, all draped in a luxurious garlic cream sauce that whispers of coastal elegance.

Ingredients

• 1 lb fresh sea scallops (look for dry-packed, side muscle removed)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 3 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 cup heavy cream (for a richer sauce, substitute half with half-and-half)
• 1 tbsp olive oil (or any neutral oil for searing)
• Salt and freshly ground black pepper (adjust to taste)
• 1 tbsp fresh parsley, chopped (for garnish, optional)

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear. Season both sides lightly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
3. Add scallops to the skillet, making sure not to overcrowd. Sear for 2-3 minutes per side until a golden crust forms. Tip: Resist the urge to move them; this ensures a perfect sear.
4. Remove scallops from the skillet and set aside on a warm plate. Cover loosely with foil.
5. In the same skillet, reduce heat to medium. Add butter and minced garlic, sautéing for about 1 minute until fragrant but not browned.
6. Pour in heavy cream, stirring to combine with the garlic. Simmer for 3-4 minutes until the sauce thickens slightly. Tip: A wooden spoon is best for stirring to prevent scratching your pan.
7. Return scallops to the skillet, spooning sauce over them. Cook for an additional 1 minute to warm through.
8. Garnish with chopped parsley before serving. Tip: For an extra touch of color, serve on a bed of sautéed spinach or with a side of crusty bread to soak up the sauce.

Captivating in its simplicity, this dish offers a symphony of textures—from the crisp exterior of the scallops to the velvety sauce that envelops them. Consider pairing with a crisp white wine to elevate the dining experience to new heights.

Captains Vacation Fish Tacos with Mango Salsa

Whisking you away to a coastal paradise, these ‘Captains Vacation Fish Tacos with Mango Salsa’ blend the freshness of the sea with the sweet tang of tropical fruits, creating a dish that’s as vibrant as a sunset over the ocean.

Ingredients

• 1 lb white fish fillets (such as cod or halibut), cut into strips
• 1 cup all-purpose flour (for a lighter batter, substitute with rice flour)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 cup beer (or sparkling water for a non-alcoholic version)
• 1 cup vegetable oil (or any neutral oil for frying)
• 8 small corn tortillas
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced (adjust to taste)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions

1. In a large bowl, whisk together flour, salt, and black pepper. Gradually add beer, stirring until the batter is smooth. Let it rest for 10 minutes to allow the gluten to relax, resulting in a lighter batter.
2. Heat vegetable oil in a deep skillet over medium-high heat until it reaches 375°F. Use a thermometer to ensure accuracy for the crispiest fish.
3. Dip fish strips into the batter, allowing excess to drip off, then carefully place into the hot oil. Fry in batches to avoid overcrowding, about 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
4. While the fish fries, prepare the mango salsa by combining diced mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix gently to combine.
5. Warm corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred.
6. Assemble tacos by placing a few pieces of fried fish on each tortilla, then topping generously with mango salsa.

Marvel at the contrast of textures and flavors in each bite—the crispy, golden fish against the soft, warm tortilla, all brightened by the sweet and spicy mango salsa. Serve with a wedge of lime and an ice-cold beverage for the ultimate vacation-inspired meal at home.

Captains Vacation Oysters Rockefeller

Gracefully nestled on the half-shell, these oysters Rockefeller are a luxurious nod to the sea’s bounty, elevated with a rich, herbaceous topping that promises to transport your palate to coastal elegance with every bite.

Ingredients

• 12 fresh oysters, shucked (keep on the half-shell for presentation)
• 1/2 cup unsalted butter (for a richer flavor, use European-style butter)
• 1 cup fresh spinach, finely chopped (packed tightly for measurement)
• 1/4 cup parsley, finely chopped (flat-leaf for a more robust flavor)
• 1/4 cup green onions, thinly sliced (use both white and green parts)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1/4 cup Pernod or anise-flavored liqueur (optional, for depth)
• 1/2 tsp salt (adjust based on the saltiness of your oysters)
• 1/4 tsp black pepper, freshly ground
• 1/2 cup grated Parmesan cheese (for a golden, cheesy crust)

Instructions

1. Preheat your oven to 450°F (232°C) to ensure it’s hot enough for a quick, even cook.
2. In a skillet over medium heat, melt the butter until just bubbling, then add spinach, parsley, and green onions, cooking until wilted, about 2 minutes. Tip: Avoid overcooking to retain vibrant color.
3. Stir in breadcrumbs, Pernod (if using), salt, and pepper, mixing until the ingredients are well combined and the mixture is fragrant, about 1 minute.
4. Arrange the shucked oysters on a baking sheet lined with rock salt or a crumpled foil to keep them steady. Spoon the spinach mixture over each oyster, covering them generously.
5. Sprinkle Parmesan cheese evenly over the top of each oyster. Tip: For an extra crispy top, place under the broiler for the last 2 minutes of baking.
6. Bake in the preheated oven for 10-12 minutes, or until the topping is golden and the oysters’ edges curl slightly.

Lusciously creamy with a crisp, golden topping, these oysters Rockefeller offer a delightful contrast in textures. Serve them on a bed of rock salt for a dramatic presentation, or alongside a crisp, chilled white wine to complement their rich flavors.

Captains Vacation Tuna Poke Bowl

Amidst the hustle of daily life, the ‘Captain’s Vacation Tuna Poke Bowl’ emerges as a serene escape, offering a harmonious blend of fresh, vibrant flavors and textures that transport you to a tropical paradise with every bite.

Ingredients

• 1 lb sushi-grade tuna, cubed (ensure it’s fresh for the best flavor)
• 1/4 cup soy sauce (low sodium preferred for a balanced taste)
• 1 tbsp sesame oil (toasted for a deeper aroma)
• 1 tbsp rice vinegar (adds a subtle tanginess)
• 1 tsp honey (or agave for a vegan option)
• 1/2 tsp red pepper flakes (adjust for desired heat)
• 1 avocado, sliced (ripe but firm)
• 1 cup cooked sushi rice (short grain for stickiness)
• 1/4 cup green onions, thinly sliced (for a crisp finish)
• 1 tbsp sesame seeds (toasted for extra crunch)

Instructions

1. In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and red pepper flakes until well combined.
2. Add the cubed tuna to the bowl, gently tossing to coat each piece evenly with the marinade. Let it sit for 5 minutes to absorb the flavors.
3. While the tuna marinates, divide the cooked sushi rice between two bowls, pressing it slightly to form a base.
4. Arrange the marinated tuna and sliced avocado over the rice, ensuring an even distribution of ingredients.
5. Sprinkle the green onions and sesame seeds over the top for added texture and color.
6. Serve immediately, allowing the vibrant colors and fresh flavors to shine.

Lusciously tender tuna meets the creamy richness of avocado, all atop a bed of perfectly sticky rice, creating a dish that’s as visually stunning as it is delicious. For an extra touch of elegance, garnish with edible flowers or serve with a side of pickled ginger to cleanse the palate between bites.

Captains Vacation Salmon en Papillote

Delightfully simple yet impressively elegant, this ‘Captains Vacation Salmon en Papillote’ is a testament to the magic of cooking with parchment. The method seals in the salmon’s natural juices, infusing it with the vibrant flavors of lemon, dill, and a hint of white wine, creating a dish that’s as nutritious as it is delicious.

Ingredients

• 4 (6-ounce) salmon fillets, skin-on or skinless (for a quicker cook time, opt for skinless)
• 1 lemon, thinly sliced (plus extra for garnish)
• 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
• 1/4 cup dry white wine (such as Sauvignon Blanc, or substitute with chicken broth)
• 2 tablespoons olive oil (or any neutral oil)
• Salt and freshly ground black pepper (adjust to taste)
• 4 large pieces of parchment paper (about 12×16 inches each)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly even cook for the salmon.
2. Place each salmon fillet in the center of a parchment paper piece. Season both sides with salt and pepper.
3. Drizzle each fillet with 1/2 tablespoon of olive oil, then top with lemon slices and sprinkle with dill.
4. Carefully pour 1 tablespoon of white wine over each fillet, being mindful not to spill.
5. Fold the parchment paper over the salmon, creating a half-moon shape. Starting at one corner, crimp the edges tightly to seal the packet, ensuring no steam escapes.
6. Place the packets on a baking sheet and bake for 12-15 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork.
7. Let the packets rest for 2 minutes before opening to allow the flavors to meld beautifully.

Juxtaposing the tender, flaky salmon with the bright, aromatic notes of lemon and dill, this dish is a celebration of simplicity and flavor. Serve it directly in the parchment for a dramatic tableside presentation, or plate it alongside a crisp, green salad for a light, summery meal.

Captains Vacation Cioppino

Gracefully blending the bounty of the sea with the warmth of coastal flavors, this Cioppino is a luxurious yet approachable stew that promises to transport your senses to a serene seaside escape. Perfect for a special occasion or a comforting weekend meal, its rich tomato broth and medley of seafood are a testament to the simplicity and elegance of maritime cooking.

Ingredients

• 2 tbsp olive oil (extra virgin preferred for depth of flavor)
• 1 large onion, finely chopped (about 1 cup)
• 4 cloves garlic, minced (adjust to taste)
• 1 can (28 oz) crushed tomatoes (San Marzano recommended for sweetness)
• 1 cup dry white wine (such as Sauvignon Blanc)
• 4 cups fish stock (homemade or store-bought)
• 1 lb mixed seafood (shrimp, scallops, mussels, and firm white fish like cod)
• 1/4 cup fresh parsley, chopped (plus extra for garnish)
• Salt and freshly ground black pepper (to taste)
• 1/2 tsp red pepper flakes (optional for heat)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 5 minutes.
5. Add the crushed tomatoes, fish stock, red pepper flakes, and season with salt and black pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes to meld flavors.
6. Gently add the mixed seafood to the pot, starting with the firmest pieces (like fish and scallops) and ending with the most delicate (like shrimp and mussels). Cook for 5-7 minutes, or until the seafood is just cooked through and the mussels have opened.
7. Stir in the chopped parsley and adjust seasoning if necessary.

Unveil a bowl of this Cioppino to reveal a harmonious blend of tender seafood swimming in a robust, aromatic broth. Serve with a crusty baguette to soak up every last drop of the flavorful sauce, or over a bed of al dente linguine for a heartier take on this classic dish.

Conclusion

Yummy flavors await in our ’12 Delicious Captain’s Vacation Recipes for Sea Lovers’ roundup! Perfect for home cooks craving a taste of the ocean, these dishes promise to transport your senses to seaside bliss. We’d love to hear which recipe anchors your heart—drop a comment below. Loved the roundup? Share the culinary voyage with fellow foodies on Pinterest!