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 […]
Louisiana Lump Crab Cakes Recipe
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 […]
Squid and Shrimp Fideuà with Allioli
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 […]
Fried Oysters with Remoulade Recipe
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 […]
Cioppino with Fennel and Saffron Recipe
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, […]
Grilled Grouper Recipe
Mild grouper fillets pick up lightly smoky, savory flavor in scallion, lemon, and butter-stuffed packets on the grill to yield moist, flaky fish. Recipes published […]
Kwame’s Escovitch Snapper Recipe
Inspired by his travels in Jamaica, 2019 F&W Best New Chef Kwame Onwuachi shared this recipe for escovitch snapper. In Jamaica, escovitch fish — fish that’s […]
Smoked Trout with Roasted Radishes and Fennel–Stone Fruit Salad
At Racines in New York City, Diego Moya served confit trout with an almond oil, apricot kernel vinegar, and honey vinaigrette with tart underripe peaches. […]
Shrimp Scampi with Garlicky Miso Butter Recipe
White miso adds briny depth to this weeknight favorite. This garlicky pasta from The Global Pantry Cookbook by Ann Taylor Pittman and Scott Mowbray includes a touch […]
Squid Ink Mafaldine Pasta with Uni Butter Recipe
Briny, savory uni butter is a delicious way to dress freshly cooked pasta — especially when you finish the dish with chef Brandon Boudet’s extra-smoky […]