Chef Williams’ method for carbonara allows you to hold the cooked pasta before adding it to the garlic–oil–pasta cooking liquid emulsion. It makes for a simple, creamy carbonara without the stress. Ingredients 12 ounces uncooked bucatini pasta 1/2 cup olive oil, plus more for drizzling 2 tablespoons finely chopped garlic 1/4 cup drained and rinsed … Read more
The Chinese word for fish (yu) sounds similar to the Chinese word most closely translated to “abundance,” so for her Lunar New Year celebration, Lucky Chow producer Danielle Chang serves fish to usher in prosperity and abundance in the new year. Chang uses light soy sauce in this dish—it is lighter in color and higher in … Read more
Succulent blue crabs make this gumbo recipe a seasonal seafood supper. “Gumbo is my favorite food group,” says Tiffany Derry, of Roots Southern Table in Dallas. “Growing up, my grandmother would make gigantic pots of gumbo, and we would eat it all day and night. My mother soon after started to take over making it … Read more
In this Night + Market dish by Kris Yenbamroong, blending fresh shrimp with pork fat creates a juicy, tender paste to spread on springy milk bread. Pork fat, from the back or belly (not rendered, like lard), can be easily chopped after freezing until quite firm, about 20 minutes. Ingredients 1 cup roughly chopped fresh cilantro roots … Read more
Classic lobster thermidor stuffs gently cooked lobster meat back in its shell with a wine-based sauce and a touch of cheese before coming together under the broiler. The natural sweetness of lobster still shines through the rich, but not heavy, cremini mushroom and dry Sherry laced creamy sauce. A touch of cayenne adds warmth, not … Read more
My aunt Christine taught me how to make crab cakes over the phone. And what I learned is that you can use leftover boiled shrimp as a binder instead of breadcrumbs. When you grind shrimp in a food processor, it becomes sticky, and just a small amount will hold crabmeat and smothered vegetables together well … Read more
In this one-skillet main course inspired by winemaker Mireia Taribó’s homeland of Catalonia in northeastern Spain, slowly sautéed squid and shrimp nestle into a bed of short, thin noodles. The fideuà noodles soak up the seafood stock and onions as they cook, their flavor intensifying as they crisp on the bottom of the pan. Be … Read more
These crunchy fried oysters are an elegant, fun appetizer. They are served with a creamy remoulade made with mayonnaise, horseradish, capers, hot sauce, and Creole mustard— the perfect dipper for the crispy oysters. Even better, this recipe adjusts easily; for a smaller group just cut it half. Or turn this into a meal and make … Read more
An abundance of seafood and three types of fennel (bulb, seed, and pollen) infuse Boudet’s version of this San Francisco fish stew with remarkable flavor, while Calabrian chile paste and crushed red pepper add a subtle layer of heat. Because the West Coast is famous for their Dungeness crab, a large orange crab with meaty … Read more
This mayonnaise and cream cheese-based dip, seasoned with lemon juice, mustard, horseradish, and Old Bay, is inspired by Griffin Bufkin’s smoked fish dips at Southern Soul Barbeque on St. Simons Island in Georgia. Smoked fish dip is much-loved throughout the Gulf states, including on the Georgia coast. No one really knows where the dip originated, but Florida … Read more