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03/21/2013
Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew.
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
04/19/2012
Fish sauce and nutty palm oil flavor this luscious stew, undoubtedly a predecessor of Louisiana–style gumbo.
Issue #147
02/10/2012
In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.
Issue #145
12/19/2011
Roasted crab shells and sherry lend sweet depth to this luscious bisque from chef Michael Smith of the Three Chimneys restaurant on Scotland's Isle of Skye.
Issue #144
10/19/2011
Sweet conch meat meets fiery chiles in this aromatic stew. Long simmering tenderizes the shellfish and results in a sumptuous dish.
Issue #142
10/13/2011
These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers.
Issue #141
03/19/2011
This addictive sandwich is filled with sweet Dungeness crab, spicy romesco sauce, and crisp fennel salad.
Issue #137
09/08/2010
This dish, a popular brunch choice at Galatoire's restaurant in New Orleans, is a variation on classic eggs Sardou, in which artichoke hearts are served over creamed spinach and topped with hollandaise.
Issue #132
07/13/2010
Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.
Issue #131
08/07/2012
David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish.
Issue #129
07/28/2011
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
Issue #128
01/13/2010
Leftover raw shrimp shells lend a rich, briny flavor to this creamy soup. Continue...
Issue #126
12/16/2009
A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp.
Issue #126
12/21/2009
An invention of Dallas-based chef Stephen Pyles, this tart is much more than the sum of its parts. A spiced tart crust flavored with ancho chiles is filled with a garlic custard and topped with chunks of fresh crab and bell peppers. Continue...
Issue #121
01/22/2010
Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. Continue...
Issue #119
03/10/2009
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.
Issue #119
02/20/2010
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
01/05/2009
Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
Issue #117
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