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 ...

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.

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 ...

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

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 ...

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.

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

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

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 ...

Despite their name, mantis shrimp are not true shrimp but a type of stomatopod: a relative of crabs and lobsters that has been on Earth for over 400 million years. There are more than 400 ...