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Last week, Tom Douglas announced via Twitter (@TomDouglasCo) that Cuoco, the Italian pasta house that anchors his revamped brick Terry Avenue Building, was open.

At Cuoco, longtime Tom Douglas pastaiola Martha Francis will work alongside Cuoco chef Stuart Lane (who last awed us at Cafe Juanita) to create dishes like gnocchi with nettle pesto, hazelnuts and pancetta; fresh pea risotto with pea vines and ham hock; artichoke raviolie with mascarpone and Parmesan. And that's just the pasta! Read more »

Crudo is an Italian dish of raw fish dressed with olive oil, citrus, and sea salt. The beauty of a good crudo lies in its ability to preserve the subtlety of the fish flavor and bring out its richness with good olive oil while simultaneously balancing it with acid—in this case, orange juice. The best crudos have a textural component: here I use chopped bits of pumpkin seed and crunchy crystals of Maldon sea salt (worth seeking out at a specialty market or online if you’ve never had it).

Serves 4 as an appetizer

Ingredients:

½ pound sea scallops Read more »