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12/16/2009
Crawfish Étouffée
A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp.
Issue #126
12/15/2009
Padang Brown Food Court, Penang
This hawker center in Malaysia is a food lover’s paradise.
Issue #126
11/16/2009
Ham Companions Dana Bowen
This meat becomes even more delicious when paired with certain foods.
Issue #125
10/13/2009
Radish Kimchi
Very large, firm daikon radishes are the best for making this classic kimchi.
Issue #124
10/13/2009
Shrimp and Pickled Celery
In this flavorful appetizer based on a recipe in Canal House Cooking, volume number two, celery is simmered until tender and then paired with shrimp and lightly pickled.
Issue #124
10/13/2009
Stuffed Cucumber Kimchi
Crisp cucumbers are stuffed with carrots, chives, Asian pear, pine nuts, and seasoning in this kimchi.
Issue #124
07/13/2009
Shrimp Ceviche
Sweet and hot peppers lend intense flavor to this ceviche.
Issue #122
05/27/2009
Mexican Seafood Cocktail
This dish goes perfectly with fried tortilla chips and cold beer.
Issue #121
04/13/2009
Sizzling Rice Crêpes
In Vietnam, these crêpes are usually served with a dipping sauce made with fish sauce and lime juice, and a garnish of fresh herbs.
Issue #120
01/09/2010
Shrimp and Grits
Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. Continue...
Issue #119
03/09/2009
Maque Choux and Shrimp
This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans.
Issue #119
02/20/2010
Shrimp and Oyster Perloo
One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Continue...
Issue #117
07/13/2008
New Orleans Barbecue Shrimp
The best part of this dish is the sauce and bread; the shrimp come second.
Web Exclusive!
11/10/2008
Philippine Vegetable Stew
Bagoong, a pungent, earth-colored fermented shrimp paste, lends this traditional Philippine dish a pleasing depth of flavor.
Issue #116
11/10/2008
Prawns in Coconut Milk
This luscious dish gets its richness from unshelled, head-on shrimp, its silky texture from coconut milk, and its pleasant kick from Thai chiles.
Issue #116
05/07/2008
Wok-Charred Long Beans with Black Olives
Black olives lend this dish a pungency similar to Asian shrimp paste.
Issue #112
04/14/2008
Crab Spring Rolls
Stuffed with sweet crab and delicate shrimp, these Vietnamese spring rolls are a nice variation on the traditional roll.
Issue #111
04/14/2008
Crab Soup
A staple of home cooks all over Vietnam, this soup owes its rich body and deep flavor to a broth of crab shells and dried shrimp.
Issue #111
10/09/2012
Cacciucco (Tuscan Seafood Stew)
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
Issue #110
11/06/2007
Black-Eyed Pea Salad
Black-eyed peas are the main ingredient in many Bahian dishes,fritter,sauce,and salads like this one.
Issue #107
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