Author: Kathy Grady
Author: Judy Wilkins
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
This Italian pasta dish (Pasta con vongole, zucchine, e fiori di zucca) tastes like summer and the sea. Zucchini blossoms are only available for a short time, so make sure to take advantage!
Author: VitaCavallo
Why make a marinade and a dressing when you can make one sauce that works as both?
Author: Anna Stockwell
Author: Maguy Le Coze
Author: Pat Neely
Serve these scallops with lots of crusty bread as an appetizer or on a grilled steak for surf and turf.
Author: Bren
Author: Sharon Buck
Author: Jessica B. Harris
In this Filipino dish, served at Maharlika in New York City achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.
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
Author: Jean Georges Vongerichten
Author: Jean Anderson
Author: Thomas Keller
Author: Grace Young
Check out this recipe for Thai-inspired clams that are salty, tangy, and rich from a coconut milk broth.
Author: Melissa Clark
After traveling on purpose to try a new restaurant that advertised 'Shrimp Pizza' as their specialty, and being totally disappointed by it, I decided to create my own with ingredients and flavors my family...
Author: mkuhlka
Author: Eileen Yin-Fei Lo
Author: Bruce Cost
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
Shrimp, pesto, and orange flavors mingle within individualized roasting packets that make serving a breeze.
Author: Molly Gilbert
Author: Neal Fraser
Author: Nobuyuki Matsuhisa