Author: Larraine Perri
Author: Bruce Aidells
Author: Galit Stevens
Author: Joy Ackerman
Author: Rick Rodgers
Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.
Author: Jodi Liano
Author: Maggie Ruggiero
Author: Stacey Nyman
Author: Bruce Aidells
The following method is our favorite way to cook long-grain rice-we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.
The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.
Author: Melissa McClure
This classic diner mash-up of a grilled cheese sandwich and a hamburger is stuffed with thick, sweet rings of pan-seared onion.
Author: Anna Stockwell
Author: Victoria Granof
Author: Judith Fertig
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's...
Author: Roberto Santibañez
This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh-that is to say, made only from today's...
Author: Mario Batali
Author: Bon Appétit Test Kitchen
The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event...
Author: Graham Elliot
Author: Jean Thiel Kelley
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
Author: Gina Marie Miraglia Eriquez
Author: Molly Wizenberg