A vivid emerald bisque with a texture so luscious you’d never guess it was made without a drop of cream. A chunky chowder rich with the earthy flavor of freshly dug potatoes and the pungent sweetness ...

5 pounds head-on unpeeled Texas Gulf brown shrimp (16 to 20 count) Instructions: Heat the olive oil in a heavy-bottomed 8-quart Dutch oven over medium heat. Add the butter and cook to melt it. Add ...

Separate the tails and claws from the lobsters, and cut each tail and claw into thirds. Split the lobster heads in half, and each half into thirds, reserving them for the broth. Peel the shrimp, ...

This version of a classic dish from southern Vietnam’s Kiên Giang province comes from Son fish sauce boss Albee Tran and was perfected by Andrea Nguyen. An aromatic pork and shrimp broth holds slick ...

This old-school recipe redefines pesto you might be used to making or buying. Its liquid component is a quick broth instead of oil, which extracts maximum flavor from the shellfish and keeps the dish ...

Want a meal that’s bright, comforting and easy? It looks and tastes so gourmet, but the most time-consuming part of this recipe is just zesting the lemon. And maybe prepping the leeks—if you even ...

Tender shrimp and mussels sit atop al dente rice that's perfectly flavored with seafood broth, aromatics, and spices in this ...

1. In a bowl, combine the garlic, ginger, white parts of scallions, and crushed red pepper. 2. Peel and devein the shrimp, reserving the shells. Rinse the shells and place them in a saucepan with the ...

You’ve conquered the ethnic foods aisle at your neighborhood grocery store and you want more—more variety, more fun, more choices when it comes to cooking dinner. But when you hit the noodle aisles at ...