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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Make a delicious shrimp casserole
How To:
Peel and devein shrimp for dummies
How To:
Prepare and clean fresh snow crab
How To:
Cook some southern-style snow crab legs
How To:
Split and clean rock shrimp
How To:
Shuck an oyster using the hinge method
How To:
Make Alaskan king crab cakes with lemon dill sauce
How To:
Make broiled lobster tails au gratin
How To:
Crack open Alaskan king crab legs
How To:
Peel and devein shrimp easily
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Shuck an oyster
How To:
Cook a Portuguese cataplana seafood stew
How To:
Make a delicious shrimp scampi with frozen shrimp
How To:
Poach shrimp properly
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Open an Oyster Properly
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Make Filipino ginataang alimasag (crab & coconut milk)
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Shuck little neck clams
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