also known as Mexican Shrimp Cocktail – an effortless and refreshing recipe that brings seafood heaven to every bite. Perfect for serving as an appetizer or a light lunch option. Get the Recipe: ...

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

This is a dish that's developed over the years, by necessity. I started making it as a traditional caldo verde, using leafy kale and Portuguese chouriço. One day, when I was craving the soup ...

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 ...

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 ...

Oxtails and beef shank simmer with veggies to make a rich broth with tender meat. This homemade oxtail soup is the ultimate ...

Fish sauce is a key ingredient in countless Thai, Vietnamese, and Indonesian preparations; like soy sauce and its fellow ...

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 ...

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.

Season halibut with Duke’s Seasoning and then egg wash. Cover both sides with parm, asiago, panko breading and grill until golden brown and cook medium (145 degrees). Accompany with roasted ...