Cooking doesn't get much easier than this, but it still took me a while to catch on. Being a northerner, I didn't realize that everyone south of Baltimore knows spiced shrimp like New Englanders know maple syrup. I tried spicing up my shrimp and crabs with a spice mix called "Shrimp and Crab Boil." I took the cue from the name and added the spices to boiling water to boil the shellfish. Not until I moved to Maryland crab country did I find that you douse the shellfish with spices and steam them over boiling water. Perhaps someone should market a spice mix called "Shrimp and Crab Steam" for us literalists. The shrimp are cooked with their shells on, so provide lots of napkins for spice-coated hands and beer or lemonade for spice-coated throats.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.