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These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco.
The combination of lobster, mayonnaise, and crisp cucumber is unbeatable in a split, buttered roll.
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
Red yuzu kosho makes a tart and spicy sauce for grilled scallops.
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, uses the bottom oyster shells as serving platters for these crispy fried oysters with piquant sauce.
Oysters raised in less-briny waters lack adequate salinity; chef Frank Stitt recommends serving them with a ramekin of this tart sauce made fizzy with the addition of prosecco.
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, shared this recipe for a lighter twist on classic oysters Rockefeller.
We based this recipe on one in Izakaya (Kodansha, 2008) by Mark Robinson.
A store-bought crab soup base intensifies the flavor of the creamy filling in these puff pastry–topped pies.
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
Grilled lobster is a popular dish in Boston, where shellfish from the Gloucester Seafood Display Auction is plentiful.
Razor clams take well to quick-cooked preparations like this one, a popular order at Bar Pinoxto, a tapas counter in La Boqueria, Barcelona’s covered market.
As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce. We developed this recipe to accompany Nancy Harmon Jenkins's piece "The Essence of Olives" (May 2010). Continue...
Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.
This dish is served at Macbar, a Manhattan restaurant whose menu lists a dozen mac and cheese variations.
Serve this dish with large pieces of the cracked crab right in the broth.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Serve these garlicky mussels with crusty bread.