But best of all, this showstopper is one of those 30-minute recipes that’ll be on the table in a flash. Editor’s Tip: You can ...

For the cover star of our April 2025 issue, F&W recipe developer Anna Theoktisto was inspired by Nashville hot chicken when ...

Juice all ingredients for Aguachile broth and mix well, seasoning with salt to taste. Chill and set aside. (If you don't have ...

Mario Carbone is the chef behind the iconic Italian restaurant Carbone in NYC. He shared his recipe for a 20-minute penne pasta with Business Insider.

Cucumber salad gets an upgrade thanks to shrimp, tomatoes, and seaweed. This Japanese cucumber salad from 2000 F&W Best New Chef Takashi Yagihashi is simple, elegant, and perfectly balanced.

Cool on a wire rack or serve immediately while warm. To serve, poach the eggs. Top each crumpet with a poached egg and some potted shrimp, then garnish with chives.

Peel shrimp and devein, leaving tails intact. Reserve shells. Smash 1 clove garlic. In a medium bowl, toss shrimp with 2 tablespoons olive oil, ⅔ of the minced parsley, smashed garlic ...

To prepare paccheri with shrimp and scampi cream, wash and slice the leek (1). Proceed with cleaning the crustaceans. Remove the heads (2), discard the shells (they will be used for the broth ...

In a blender, combine the roasted pepper, shallot, garlic, jalapeño, yogurt, vinegar and lemon juice and puree until smooth ... avocado wedges and shrimp on plates and drizzle with some of ...

Season with salt and pepper and cool. Place the shrimp, scallops, and cream in a food processor and blend for 3 minutes, until smooth. Transfer to a mixing bowl and stir in the sautéed vegetables.