Get the Recipe: Caldo de Pescado Whether served as a captivating cocktail or enticing appetizer, this Shrimp Michelada is guaranteed to leave your guests impressed and your tastebuds thoroughly wowed.

Stack collard greens and tightly roll to form a cigar. Use a chef’s knife to thinly slice through the roll, shaving off very thin slivers (⅛-inch thick or less). Rinse, toss dry and set aside ...

Concerned about odors and splatters? This simple dinner, infused with a silky scallion oil, is ready to allay any worries.

Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden. Add the onion, cover and sweat for a few minutes over a low heat. Stir in the flour and cook for 1 ...

Add the potatoes. Add the potatoes to the Dutch oven, stir to combine, cover, and return to the oven. Bake until the beef is ...

My favorite dish of hers was definitely adobo. She made different versions of adobo throughout the years - chicken adobo, ...

red onion, tarragon, capers and mustard, gets layered onto a brioche bun and tastes like the epitome of summer. Find these recipes and more in Food & Wine's guide to seafood sandwiches.

Another F&W favorite is Daniel Boulud's recipe for Brazilian-inspired moqueca, a seafood soup he makes with shrimp, mahimahi and squid. He marinates the fish in ginger and garlic, and makes shrimp ...

Preheat the grill to high. Grill the fish for 3-4 minutes until cooked through. To serve, carefully mix the seafood including the mussels into the risotto. Leave a few pieces on top to garnish.

Grab a bowl of these fall soups, like apple-parsnip and turkey-wild rice soup, which are lower in calories and high in fiber ...