Chef Williams’ method for carbonara allows you to hold the cooked pasta before adding it to the garlic–oil–pasta cooking liquid emulsion. It makes for a […]
Whole Fish Drizzled with Hot Ginger-Scallion Oil
The Chinese word for fish (yu) sounds similar to the Chinese word most closely translated to “abundance,” so for her Lunar New Year celebration, Lucky Chow […]
Tiffany Derry’s Satisfying Seafood Gumbo Is a Family Heirloom
Succulent blue crabs make this gumbo recipe a seasonal seafood supper. “Gumbo is my favorite food group,” says Tiffany Derry, of Roots Southern Table in […]
Shrimp Toast Recipe
In this Night + Market dish by Kris Yenbamroong, blending fresh shrimp with pork fat creates a juicy, tender paste to spread on springy milk […]
Lobster Thermidor Recipe
Classic lobster thermidor stuffs gently cooked lobster meat back in its shell with a wine-based sauce and a touch of cheese before coming together under […]
Louisiana Lump Crab Cakes Recipe
My aunt Christine taught me how to make crab cakes over the phone. And what I learned is that you can use leftover boiled shrimp […]
Spicy Tuna Roll
In restaurants, spicy tuna sushi rolls usually involve raw, sushi-grade fish. But if raw fish is out of reach, this recipe uses humble canned tuna. […]
Squid and Shrimp Fideuà with Allioli
In this one-skillet main course inspired by winemaker Mireia Taribó’s homeland of Catalonia in northeastern Spain, slowly sautéed squid and shrimp nestle into a bed […]
Fried Oysters with Remoulade Recipe
These crunchy fried oysters are an elegant, fun appetizer. They are served with a creamy remoulade made with mayonnaise, horseradish, capers, hot sauce, and Creole […]
Cioppino with Fennel and Saffron Recipe
An abundance of seafood and three types of fennel (bulb, seed, and pollen) infuse Boudet’s version of this San Francisco fish stew with remarkable flavor, […]