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cooking.nytimes.com
Crab Louis is a rather perfect meal for a summer night, particularly in this slimmed down, very homemade, ketchup-less version With nothing processed or sweetened, an updated Crab Louis is simply good American crab, Little Gem- or Boston Bibb-lettuce, and pickle- and caper-studded mayonnaise whisked from olive oil and the best, richest-yolked eggs you can find The effect is as straightforward as the original's, but the details are resolutely contemporary.
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A tasty seafood dish you must try!
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Get Rodbenders Low Country Island Boil Recipe from Food Network
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Get Peruvian Ceviche Recipe from Food Network
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This Peruvian ceviche is made with a mix of shrimp and tilapia, and is made spicy with the addition of a habanero pepper. A garnish of potato slices guarantees an authentic Peruvian dish!
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This seafood risotto with mussels, clams, and shrimp is a classic, flavorful Italian dish you can serve at casual or formal dinner parties.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Sheet Pan Paella Recipe from Food Network
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Delicious paella! You could add additional crab, scallops and mussels if you would like. Place them into the casserole dish during step #5.
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Cherry tomatoes and clam juice are blended together and simmered with sauteed scallions, garlic, and anchovy to create Chef John's ultra quick Tuscan fish stew with halibut and shrimp.