Author: Jasper White
To make this pasta sing, use the freshest, best-quality crab available, such as jumbo lump crabmeat, Dungeness, or king crab. Adjust the heat from the...
Author: Bon Appétit Test Kitchen
Author: Marcus Samuelsson
Author: Joe Dion
This recipe is credited to my dad. He served this every week when I was growing up and it was always a big hit. It works wonderfully on it's own, and makes...
Author: Kandace Armand Pierce
A flavorful shrimp curry sweetened with the use of mango and sweet potato.
Author: Holly
Author: Janet Fletcher
About 80% of vacationers ask me how I cook seafood now compared to when I lived in Minneapolis, Minnesota. I tell them, not much has changed except that...
Author: RyanVF
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...
Author: VitaCavallo
Author: George Mahaffey
Author: Jean Anderson
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...
Author: Miss Amy
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...
Author: Soup Loving Nicole
This is a very easy and tasty recipe that is great for everyday or a dish to impress company. I like to serve it with orzo.
Author: Laura Dobbins Corbett
Author: Mary Cech
Author: Mary O'Callaghan
Tons of flavor with very little work! I spent the day looking for bay scallop recipes online and inspired I came up with this keeper! Serve over rice or...
Author: Lady Linda
A variation of Maryland-style crab cakes that uses crawfish tail meat instead of crab meat.
Author: mattTRAZY
Author: Sharon Buck
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
Cajun or Creole, what's the difference? Well they're both cuisines in Louisiana, but the difference can be found by the addition of tomato. This étouffée...
Author: thedailygourmet
Egusi seeds-the large seeds of an African melon-are toasted and ground to thicken this popular Nirgerian stew.
Author: Kwame Onwuachi
By itself or served over rice, this dish is elegant but easy to prepare
Author: JJCATERING
Author: Grace Parisi
This dish was conceptualized for the Victory Dinner Celebration at the 2014 Buzzard's Bay Cup Challenge. It played off local and imported ingredients for...
Author: Doug Matthews
You can toss the ingredients together for this casserole in just 20 minutes.
Author: Land O'Lakes
Author: Harley Pasternak, M.Sc.
You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.
Author: Anthony Bourdain
Simple pita pockets or lettuce leaves, stuffed with a creamy, tangy, shrimp and avocado filling makes for a great meal!
Author: A Day In the Kitchen
This grilled shrimp is marinated in a sensational medley of citrus juices, garlic, cilantro, parsley and basil. If you don't have a grill basket, thread...
Author: Anonymous
Sumo Stew (Chanko Nabe) is a robust soup brimming with mixed vegetables and tons of protein in a rich dashi broth. Although this one-pot stew is eaten...
Author: Rhoda Boone