Investigating regional cuisines worldwide through the melting pot that is the ocean, The SEA issue explores foreign cuisines (Basque-Octopus Salad, Seafood Hot Pot, Bohemian Beach Breakfast), and marries them with local favorites (PNW Oysters, Scallops in Burre Blanc, Down & Dirty Dungeness Crab). Oyster Bars and shipwrecked themes abound in our new "Restaurant Guide" (local & international). If you'd rather make your own feast, we've got you covered in our inspiring selection of seafood-themed recipes in our "Cookbook Roundup." No doubt at some point you'll be itching for a seaside spot to spend your day. Turn to our "Spots By The Sea" feature- a collection of our favorite ocean hangouts around the world. The largest and most comprehensive issue to date, The SEA issue is packed with pages bursting open with color and flavor.