A recipe that will impress everyone. It should, because of the cost alone, but it's flavor makes it worth every penny.
Author: MIKE SNOW
Watermelon is a heart-health heavyweight. It has about twice as much ticker-protecting lycopene as tomatoes do.
Author: Kerri Conan
Made of chiles, garlic, basil, shallots, lemongrass, and ginger-green curry paste packs amazing flavor.
Author: Jen Fisch
Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it's better. I'm not saying I randomly hobble myself, cruelty-cooking-show style, it's just that...
Author: Cal Peternell
Author: Laurent Gras
Crab cakes with Dungeness crab are a treat! They can be a little delicate, so a chill in the fridge before frying helps them from falling apart while frying.
Author: Elise Bauer
Author: Ruth Cousineau
Celebrate in style! Anniversaries, New Year's Eve, Valentine's Day all call for a special entree, and this is sure to win over that special someone. The great part of this recipe is that the lobster is...
Author: Pam
Author: Jean Georges Vongerichten
Author: James Beard
To keep shrimp tender, don't let them sit in the marinade for too long before grilling. The acid in the citrus will start to firm up and cook the flesh.
Author: Andy Baraghani
Author: Melissa Robert
Crispy air-fried polenta cakes topped with shrimp, tomatoes, and seasoned butter.
Author: Soup Loving Nicole
Author: Marcus Samuelsson
Giant bay scallops are a great sous-vide candidate as they come out tender and juicy and delicate. Pair with an airy espuma soy ginger sauce and you have a special meal.
Author: Silicon Valley Sous Vide
Quick, easy, delicious wraps for lunch or a weeknight dinner.
Author: Catherine Reid
Serve on greens as an appetizer or with pasta for a main course.
Author: CLOVER DAVY
Author: James Beard
These spicy lobster tails are so easy to make. Just a note on the lobster tails in supermarkets: if they're not frozen, they've been frozen and then thawed. So, bypass the 'fresh' for the frozen, which...
Author: Chef John