No more waiting for that large stockpot of water to boil just to drop everything in and wait for it to start boiling again. By utilizing your multi-functional pressure cooker, you not only eliminate that...
Author: Soup Loving Nicole
Lobster tails turn out delicious when cooked sous vide. A feast for a special dinner or Valentine's day.
Author: Bren
Author: Jasper White
An easy recipe for shrimp in foil for the grill. Shrimp are quickly marinated in olive oil and parsley and then barbecued in a foil pouch.
Author: barbara
If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams to enjoy.
Author: Andy Baraghani
Author: Rosalind Bergeron
Author: Pete Evans
Author: Joe Dion
Author: Lynn Brown
My husband and I love seafood, especially lobster. So I found a new way to prepare one of our favorites. It makes for a very special dinner. Enjoy!
Author: jsgrl
Easy, quick, and delicious. Serves 6 to 8 as an appetizer, or 4 as a main course over buttered angel-hair pasta.
Author: Kristen Milone
This scallop ragout recipe with chanterelle mushrooms is wonderful to serve to family and guests. They will think you worked all day, but this dish is easy to prepare. Serve on a bed of grits.
Author: Marcia Wassman
Author: Karen Adler
While reminiscent of a marinara sauce, red bell pepper, cognac, and jalapeño add hints of newness to this luscious, traditional favorite lobster dish.
Author: Sheila Lukins
Make-ahead foil packets with shrimp, sausage, corn, and potatoes make for a fast and fun seafood boil.
Author: Rose
Author: Diane Sandoval
Author: Cheryl Alters Jamison
Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the coming year.
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Author: Andy Baraghani
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Author: Alison Roman
Don't remember the first time I had this as a kid, but after my mother made it once, it became my requested dish every birthday. Serve with shredded sweet coconut, chopped dry-roasted peanuts, pineapple...
Author: Daix
Author: Ian Knauer
Author: George Mahaffey
Author: Melissa Roberts-Matar
These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.
Author: Molly Baz
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish or other fish and shellfish you like.
Author: Jacqueline Chio-Lauri
Panko-coated pan-fried shrimp with a delicious lime butter that is tasty enough but does not overpower the flavors of the shrimp. Serve over a mixed greens salad or with angel hair pasta with cream sauce...
Author: Miss Amy
Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore and China became widespread throughout the immigrant...
Author: Bich Minh Nguyen
Why buy a whole bunch of basil for just one sprig? Here, two huge handfuls are wilted into charred shrimp for a sweet fragrance that offsets the spicy marinade.
Author: Andy Baraghani