Taste local flavor in every bite of these star recipes that define the West
Photo by Annabelle Breakey
In the 1800s, San Francisco’s Italian fishermen cooked up their leftover catch in a vegetable purée, as they had in Genoa. Over time, Sicilians replaced the Genoese on fishing boats, and cioppino acquired its tomatoes. Today, it’s no longer a poor man’s dish but a sumptuous stew, brimming with shellfish and chunks of fish.