We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.
Author: Dawn Perry
Author: Andrea Albin
Author: Deborah Schneider
Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally delicious fritters from La Petite Grocery, a new-school NOLA bistro.
Author: Justin Devillier
Top this savory version of fluffy dutch baby pancakes with smoked salmon and cream cheese, fried egg and avocado, or crispy bacon and cheddar.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Kristine Kidd
Author: Mario Batali
Author: Betty Rosbottom
Author: James Beard
Author: Tadashi Ono
Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.
Author: Jodi Liano
Author: Melissa Hamilton
Author: Melissa Roberts
Author: April Bloomfield
Author: Bon Appétit Test Kitchen
Author: Michael Lomonaco
If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.
Author: Rita Sodi
Author: Tori Ritchie
Author: Virginia Burke
Author: Mary Kate Tate
Author: Meredith Deeds
Author: Maggie Ruggiero
The cheater's braise: Bring cold grocery store rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.
Author: Anna Stockwell
Author: Catherine McCord
Author: Michael Psilakis