What's for dinner? A big ol' heap of Louisiana, in the form of potatoes, corn, and shrimp. It's all here, it couldn't be easier, and dipping everything in the spicy sauce while you sip a cold beer is pretty...
Author: Andrea Albin
Author: Cynthia Thomas
Author: Craig Stoll
Author: Kathy Grady
Why make a marinade and a dressing when you can make one sauce that works as both?
Author: Anna Stockwell
Author: Sharon Buck
Author: Eileen Yin-Fei Lo
Cape Malays were the first to braise lobster in spices, which resulted in this delicious curry, for which many variations exist. Earlier writers specify tamarind juice; more recently this has been replaced...
Author: Lannice Snyman
Serve these scallops with lots of crusty bread as an appetizer or on a grilled steak for surf and turf.
Author: Bren
Check out this recipe for Thai-inspired clams that are salty, tangy, and rich from a coconut milk broth.
Author: Melissa Clark
Author: Eileen Yin-Fei Lo
Author: Nancy Harmon Jenkins
Learn how to cook lobster with our comprehensive, easy-to-follow guide. Tips for buying, storing, boiling, and eating fresh lobster at home.
Author: Elise Bauer
A traditional street food in Nigeria, these skewers of beef, chicken, and shrimp are highly seasoned with a spice mix of ground peanuts, cayenne, ginger, and more. While they're most often served simply...
Author: Kwame Onwuachi
Author: Thomas Keller
Author: Jean Georges Vongerichten
Author: Neal Fraser
Moules Marinières is a traditional French dish. Steam mussels in white wine, then serve in a sauce of juices from the mussels, wine, butter, and shallots.
Author: Elise Bauer
Author: Nigella Lawson
Author: Nobuyuki Matsuhisa
Shrimp, pesto, and orange flavors mingle within individualized roasting packets that make serving a breeze.
Author: Molly Gilbert