You don’t have to be a Cajun to appreciate the low-country boil. Yankees have their own version. More here.
Seattle chef and cookbook author Becky Selengut shares insight on bringing out seafood’s best flavor.
The chefs of Marseille have strict rules about making this beloved seafood stew, but Gallic discipline can’t overrule American improvisation.
Sardines are prized seafood in many cultures. Learn how cooks worldwide get big results from little fish.