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 …
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Fried Oysters with Remoulade
These crunchy fried oysters are an elegant, fun appetizer. They are served with a creamy remoulade made with mayonnaise, horseradish, capers, ho…
Summer Crab Carbonara with Lemons and Capers
Chef Williams’ method for carbonara allows you to hold the cooked pasta before adding it to the garlic–oil–pasta cooking liquid emulsion. It mak…
Shrimp Creole
In 2018, Food & Wine named this recipe one of our 40 best : Before he was a television food mega-star, Emeril Lagasse made a name for himsel…
Swordfish Sicilian-Style
In 2018, Food & Wine named this recipe one of our 40 best : The late, legendary cookbook author Marcella Hazan joined Food & Wine as a …
Fried Catfish Sandwiches with Cumin Slaw
Tender catfish fillets marinate briefly in garlic and pepper before being breaded and fried for these extra-crispy fried catfish sandwiches from…
Pescado con Sofrito
In this recipe for Pescado con Sofrito, chef Katie Button uses an aromatic, slow-cooked sofrito to add vibrant flavors to an otherwise quick din…
Buttery Shrimp with Peas and Potatoes
Unlike their larger, late-season siblings, baby veggies are supremely quick to cook. Creamy new potatoes add substance to this quick one-pan ski…
Saffron Spaghetti with Santa Barbara Spot Prawns
Spot prawns are incredibly sweet, with plump, tender tails reminiscent of lobster. Be sure to remove the prawns from the pan before finishing th…
