Backyard BBQ (1)
These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce.
A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco.
The cooks at this popular restaurant in southeastern Texas dust their crabs with their famed Cajun-style seasoning and deep-fry them.
Invented in the 1880s by Louisville tavern keeper Phillip Mazzoni, these crisp, deep-fried delicacies are the ultimate bar snack.
The crunchy tortillas in this dish act as an edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad.
This dish is served at the elite China Club in Beijing.
This French-inspired technique of cooking vegetables in an emulsion of butter and water to gives this dish a wonderful richness.
Fried clams like these are found in clam shacks all over Cape Ann, Massachusetts, where steamers are king.
These dressed-up Mardi Gras crab cakes are a favorite in Mobile, Alabama.
Maryland is famous for its fresh crab—one bite of these authentic crab cakes, and you’ll know why.
This is an American original based on the classic French technique of coating seafood with flour (à la meunière means “in the style of the miller’s wife”), frying it in butter, and serving it in a brown-butter sauce.