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07/13/2008
New Orleans Barbecue Shrimp
The best part of this dish is the sauce and bread; the shrimp come second.
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07/13/2007
Stuffies
This is a favorite New England preparation for stuffed quahog clams.
Issue #104
03/01/2007
Barbecued Oysters
Shuck a mess of oysters for this dish—one bite of their slightly poached, oh-so-tender meat, and you'll be glad you did.
Issue #7
09/30/2011
Almond-Flour Crab Cakes with Lemon Aioli
The substitution almond flour for conventional wheat flour in this recipe originated as a gluten-free workaround, but because almond meal absorbs moisture without becoming starchy, it provides structure while keeping the cakes moister and more tender than a traditional crab cake.
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