This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
This recipe, from Bob Waggoner,can be embellished with tomatoes and tarragon butter sauce.
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish.
Sweet and delicate lobster, swimming in a rich, creamy sauce … enough said.
Straight from bayou country, this pastry-topped delight is a delicious variation of a traditional pot pie.