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.
From Sweden, this award-winning hors d'oeuvre is delightful to behold and delicious to eat.
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.
This recipe is for a real Valencian seafood paella—without any meat or chicken mixed in.
This traditional Lowcountry soup is considered Charleston’s signature dish.