This crazily creative departure from convention jumbles together scallops, jicama, peanuts, and pork rinds to stunning effect.
A tuna melt is a tuna melt is a tuna melt, right? Uh, not exactly. This is a welcome departure from what we choked down as children.
A soupy, tomatoey ceviche that draws on the presence of lime, orange, and peanut butter—that’s right, peanut butter.
Say the word “bayou” and we conjure romantic notions of swampy marshlands, banjo playing, and, natch, Cajun-spiced shrimp.
The sour tang of this oft-replicated, rarely true-to-tradition Thai soup is an exquisitely authentic rendering. Pucker up!
We believe in feeding kids real foods. But when you think about it, how much more real does it get than fish and bread crumbs?
This crowd-pleasing spiced shrimp is served hot, hot, hot alongside a dip that’s sigh-inducingly cold.
This five-ingredient fix, a restaurant classic as well as a simple weeknight supper, will have you practicing your acceptance speech.
A superlatively sumptuous, stupendously simple side of salmon. No swimming upstream with this easy peasy yet impressive recipe.
Call some friends, set a pot of water to boil, and chill some beer. There’s mud bugs to be had.
Just like what you’ll find along the winding highways and byways of coastal Maine–a toasted bun cradling supple mayo-swaddled lobster.
A tumult of sensations, this cool, creamy, simple salad juxtaposes tastes and textures to fancy schmancy effect.
Easy, elegant, and exceptionally buttery. Not bad for something that you toss together in less than 15 minutes. Wouldn’t you agree?
Drama. Intrigue. Aroma. Ease. These, too, can be part of your weeknight routine with this simple, surprising tactic to cooking fish.
We have precious few absolutes, yet we always, always keep things simple with sea scallops. Why shroud that supple sweetness?
Stunning in its simplicity, this whole roast salmon makes for a pretty–and pretty impressive–presentation, to say nothing of its super suppleness.
This Cajun standby tastes pretty swell the other 364 days of the year, too–especially if you swill a cold beer or six as you stand at the stove.
Three ingredients. One pot. And less than 15 minutes from stovetop to table—barely enough time to uncork a bottle of wine or crack open a beer. Somehow, we think you’ll manage.
Turns out an old brandade can learn new tricks. Here smoked sable stands in for salt cod, bringing a smoky richness to the garlicky potato purée–to great effect.
Shrimp and longnecks. There’s little else a summer shindig requires, except perhaps these three eminently easy dips.
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