547 clear recipes

Wok-fried ginger crabs with garlic, scallions, rice wine, and a light-dark soy sauce blend. A fast Chinese-style crab stir-fry that goes from wok to table in minutes.

Curry cream mussels steamed open in cider and thyme, then draped in a silky shallot-and-curry sauce finished with half-and-half. A cool-warm appetizer with French-Indian elegance.

Caribbean shrimp and black bean salad tossed in a salsa-honey vinaigrette with celery, red onion, and cilantro. A no-cook, make-ahead summer salad ready after a two-hour chill to let the flavors marry.

Winter greens can be bitter but not when cooked this way. Perfectly complimentary flavors and belly filling warmness. If you've never tried collard greens before this recipe is more than worth the effort.

Pan-fried trout with sage and almonds coats whole trout in a ground almond, sage, and flour crust, then sears it in hot peanut oil until golden and crisp. A weeknight-fast riverside classic ready in 30 minutes.

Rigatoni with thick mushroom sauce shreds portobello mushrooms straight into the pan, then reduces with garlic, broth, and red pepper for a meaty vegetarian pasta. Pan to plate in 30 minutes.

Fresh mussels steamed in a fragrant broth of fennel, Pernod, white wine, tomatoes, and garlic, served with crusty French bread for soaking. A bistro-style seafood dish ready in 40 minutes.

Linguine with roasted garlic and littleneck clams steamed in white wine with red pepper flakes and parsley. A simple, elegant Italian seafood pasta.

Quick curried shrimp with sauteed apples in a light curry-butter sauce. Sweet fruit meets tender shrimp in a 20-minute weeknight dinner that pairs beautifully with steamed rice.

Quick spaghetti with shrimp, asparagus, and ginger-lemon sauce ready in 20 minutes. Light, bright flavors perfect for easy weeknight elegance.

Filipino calamari stew with squid simmered in garlic, vinegar, soy sauce, and pepper: tender in 10 minutes, served immediately while still hot and tangy.

Plump shrimp simmered in beer with onion, garlic, bay leaf, peppercorns, celery, and lemon, then chilled for a cold appetizer that's pure low-country flavor.

Pan-fried soft-shell crabs with a lemon-caper butter sauce, white wine, and shallots. Crispy, briny, and bright with fresh lemon segments in every spoonful of sauce.

Tender calamari rings tossed with slow-caramelized onion marmalade infused with chile oil. A simple, elegant Catalan appetizer served with crusty French bread.

Scallops, shrimp, and crab in a creamy mustard and sherry sauce baked in shells with golden breadcrumbs. A classic French seafood gratin that feels like a special occasion.

Whole cold glazed salmon baked in wine with fresh herbs, chilled overnight and finished with fish aspic and turnip flower decorations. A stunning centerpiece for buffets and celebrations.