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04/15/2013
This creamy coleslaw accompanies pan-fried drum fish, baked oysters, scallops, and cornbread on the seafood platter at Brigtsen's restaurant in New Orleans.
Issue #155
04/15/2013
Baked and served in individual ramekins, this spicy seafood cornbread has a spoonably soft, luscious texture.
Issue #155
04/15/2013
Sweet crabmeat and shrimp enrich the stuffing of these broiled mollusks, one dish in a pantheon of New Orleans cooked oyster recipes.
Issue #155
03/21/2013
Jumbo peel-and-eat shrimp are bathed in a tangy, spicy butter in this classic New Orleans recipe.
Issue #155
03/20/2013
Red pepper jelly and pickled okra and onions add piquancy to this shrimp recipe.
Issue #155
03/20/2013
Local drum fish are served in a butter-enriched sauce at Brigtsen's in New Orleans.
Issue #155
02/17/2013
This spicy shrimp dish, a Portuguese classic named for its former African colony, is served at the Liberal Club in Fall River, Massachusetts, with french fries and rice or pasta.
Issue #154
02/01/2013
A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce.
Issue #153
12/15/2012
When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod.
Issue #153
12/14/2012
An intriguing alternative to shrimp cocktail, this dish of fresh crustaceans and creamy, aromatic dip makes a wonderful Christmas dinner appetizer.
Issue #152
11/14/2012
In this thrifty dipping salt, the shells peeled from shrimp are roasted, ground, and mixed with sea salt for a nutty, briny flavor.
Issue #152
11/13/2012
These crisp-edged fritters get their earthy flavor from chickpea flour.
Issue #152
05/14/2013
My mother's chawanmushi seemed like a treasure hunt. I would dig into the tender egg custard, seeking out chicken, shrimp, gingko nuts, and lily root.
Issue #150
09/07/2012
This adaptable stew is from the Brazilian state of Bahia, where Iberian, indigenous, and African foodways intermingle in one of the country's most dynamic cuisines.
Issue #150
09/06/2012
For this Indonesian version of fried rice, leftover rice is stir-fried with a seasoning paste made from chiles, shrimp paste, and palm sugar, yielding a richly flavored dish that's ridiculously delicious.
Issue #150
08/23/2012
This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts.
Issue #149
08/14/2012
A mix of dried shrimp, eggs, and tangy achiote makes an intensely savory topping for fried tortillas in this simple dish, eaten as an appetizer or snack in coastal Oaxaca.
Issue #149
07/18/2012
This peanut-chile sauce, a take on a traditional salsa from Chiapas, Mexico, is delicious spooned on grilled chicken or shrimp.
Issue #149
07/18/2012
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
Issue #149
07/17/2012
This spicy cantina favorite makes an excellent appetizer and thirst-quencher on a hot summer night.
Issue #149
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