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 mudbugs 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.
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