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01/09/2010
Shrimp and Grits
Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. Continue...
Issue #119
09/04/2007
Mirliton Casserole
Mirlitons are a type of pale green squash, they have a clean, crisp texture and taste like a cross between a zucchini and a cucumber.
Issue #97
10/20/2005
Fish and Shellfish Soup with Lobster Croutons
Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on.
Issue #69
07/05/2007
Shrimp Uggie
This spicy shrimp dish gets its kick from hot sauce and red pepper flakes.
Issue #48
11/07/2000
Shrimp with Tequila and White Cornmeal Sauce
Author Jonathan Kandell sampled this appetizer at Fonda la Medina, a restaurant in Adobe, a now-shuttered Tlaquepaque folklore bazaar.
Issue #25
08/07/2007
Risotto with Shrimp
Stanley Tucci’s 1996 film, Big Night was inspired by his mother’s Italian specialties—dishes like this one.
Issue #14
09/10/2007
Vegetable Curry
Browning curry powder intensifies its flavor and color and is recommended for this recipe.
Issue #10
01/19/2007
Shrimp Pilau
This rich, savory Lowcountry “per-loo” is a Charleston favorite.
Issue #1
01/19/2007
Charleston Shrimp Breakfast
This hearty Lowcountry breakfast is a delicious, satisfying way to start the day.
Issue #1