Cook like a pro with Food and Wine Magazine. Spanish restaurateur and avant-garde chef José Andrés makes hearty paella with seafood and blackened rice.
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Cook a grilled lobster tail
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Make garlic shrimp just like the Oahu food trucks
How To:
Split and clean rock shrimp
How To:
Cook Jumbo Tiger Prawns on the Grill
How To:
Make a seafood stew with Bobby Flay
How To:
Shuck a fresh oyster straight from the beach
How To:
Cook a Portuguese cataplana seafood stew
How To:
Shuck fresh Long Island Bay scallops
How To:
Devein shrimp with a paring knife
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Cook fresh soft shell crab in a caper and brown butter sauce
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Make the Chinese appetizer crab rangoon at home
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