2,461 recipes
Tomato-based seafood soup with fresh herbs, pasta shells, and mixed seafood finished with dry sherry. Elegant 60-minute bisque.
Plump mussels steamed in white wine, then ladled into a fragrant broth of ginger, lime, bok choy, and rice noodles. A Thai-inspired seafood soup that's briny, bright, and deeply satisfying.
A traditional Thai salad with boiled chicken, pork, shrimp, and Chinese sausage over fresh greens, drizzled with a fiery lime-chili-fish sauce dressing. Bold, bright, and ready in 40 minutes.
An intensely savory Vietnamese anchovy dipping sauce (mam nem) with fresh pineapple, garlic, chili, and fish sauce. The essential condiment for beef fondue and grilled meats.
Thai salad featuring pomelo or grapefruit segments tossed with shredded chicken, shrimp, peanuts, and a spicy lime-fish sauce dressing.
An easy homemade pad Thai that skips hard-to-find tamarind, leaning on fish sauce, vinegar, and paprika for that sweet-sour-salty tang. Chewy rice noodles tossed with tofu, shrimp, egg, bean sprouts, and crushed peanuts.
Make this simple and tasty tilapia dish for a quick dinner with some lemony green beans and toasted walnuts aside.
To me, fish tacos are the best during summer. There is no real reason behind this, besides that I just think they taste better, and after a winter full of heavy soups and stews, there is nothing like a light and fresh tasting fish taco.
This recipe is a very popular dish in Sri Lanka. I hope you’ll try this recipe.
Smoky mesquite-grilled shrimp with tangy tomatillo-avocado salsa verde. Succulent grilled seafood marinated in chili-lime butter, perfect for summer entertaining.
Sole, poached simply, surrounded in aromatics. So easy, such delicate perfection.
Crustless tuna and cheddar pie that makes its own base from Bisquick, eggs, and milk. Topped with tomato slices and melted cheese. A one-dish dinner with no rolling or crimping.
Homemade Filipino lumpia from scratch with hand-made crepe-style wrappers, a pork and shrimp filling loaded with water chestnuts and bamboo shoots, and a tangy pineapple-ginger dipping sauce. Authentic party-tray classic.
Classic French Nantua sauce built from live crayfish, cognac flambé, mirepoix, tomato, and cream, reduced to a velvety finish. A masterclass in old-school French technique.
Chinese-American almond cookies with butter, ground almonds, and almond extract for double the nutty flavor. Egg-washed and baked golden, these are the takeout-restaurant cookies you can finally make at home.
Smoked fish spread with mayonnaise, sweet pickles, mustard, and Worcestershire sauce. A no-cook appetizer dip that chills for deep flavor, served with crackers or party breads.