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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Boil blue crabs at home, Cajun style
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Grill lobster in the oven with garlic and butter
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Poach shrimp properly
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Cook Jumbo Tiger Prawns on the Grill
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Cook seared scallops with pancetta and leeks
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Eat limpets
How To:
Make broiled lobster tails au gratin
How To:
Shell, devein and butterfly shrimp easily
How To:
Grill Bacon Shrimp Skewers with a Honey Chipotle Glaze
How To:
Make Asian style shrimp toast
How To:
Make a shrimp and scallop casserole
How To:
Make fresh and buttery clams casino
How To:
Make Maine shrimp fritters
How To:
Cook Maryland crab cakes
How To:
Cook cockles (small saltwater clams)
How To:
Prepare and clean fresh snow crab
How To:
Cook a Portuguese cataplana seafood stew
How To:
Crack crab legs and get the meat out in one piece
How To:
Cook a grilled lobster tail
How To:
Make Alaskan king crab cakes with lemon dill sauce
How To:
Boil blue crabs at home, Cajun style
How To:
Grill lobster in the oven with garlic and butter
How To:
Cook Jumbo Tiger Prawns on the Grill
How To:
Poach shrimp properly
How To:
Cook seared scallops with pancetta and leeks
How To:
Eat limpets
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