shrimp

Inspired by Edna Lewis' recipe for shrimp paste--which is something between pureed potted shrimp and a flavored butter--this recipe leaves the shrimp whole as a main course. It's ideal served over slow-cooked stone-ground grits but also excellent on its own, chopped and tossed into fettucini or toothpicked individually as a cocktail snack.

If you're familiar with okonomiyaki, chances are you know it as a clean-out-the-fridge-franken-pancake stuffed with cabbage and a multitude of other ingredients, such as onion, scallions, pork belly or bacon, seafood, fish cakes, udon, mochi (rice cakes),

I've been playing with brown rice in this recipe for a while and this method seems to work pretty well. I have tried it in the oven, but stove top makes it easier to check the liquid level. I leave out one of the trinity of New Orleans style cooking, the green bell pepper, because I just don't like them. To use bell pepper, add about a half a pepper, diced, when you add your onion and celery

As a kid I loved seafood and hated Indian food. Over the years somehow that got switched up to loving Indian food and becoming vegetarian. About a year ago I decided to make the move to pescatarianism which has opened a whole new culinary world for me. For my 30th birthday my dad made this amazing Shrimp Biryani dish for me marrying my two favorite things, seafood and Indian food. Send thanks to him for the flavors you are about to indulge in.

This risotto is a celebration of the verdant flavours of asparagus, pea, fennel, and mint, all highlighted by the golden glow of preserved lemon. You can replace the preserved lemon with fresh lemon, but you’ll lose the wonderful mellowness that preserved lemon imparts – an almost candied quality that adds delicious warmth to this luscious bed of buttered comfort.

I went to Charleston a few years ago with my cousin Toni, to write a piece about the restaurants down there. At almost every restaurant we visited, it seemed, Toni ordered the Shrimp and Grits and declared them the best Shrimp and Grits she'd ever had. And we did have some really great versions. Rather than gloppy and too rich and downright soul-annihilating, like a lot of Yankee takes on the dish I've had, these were comforting with distinctive personalities from restaurant to restaurant.I decided to try to capture those flavors in a risotto. And my soul is still intact.

This dish is inspired by a warm radicchio and shrimp salad I had at FIG in Charleston SC. That dish left a lasting impression – not just for me but my dining companions. The combination of slightly warmed radicchio with sautéed shrimp was unexpected and delicious. Back at home, I decided to do a roasted version instead of preparing its components stove top.

I had the good fortune to travel to southern Spain last year where I was introduced to an alternative to rice paella, fideos, or broken pasta. The fideos have a personality of their own taking on a nutty flavor, providing a full bodied backdrop for the seafood and tomatoes

When I went back to work after my son was born, I was the luckiest mother alive to find a pediatrician's family for his day care. I know, amazing, right? A charitable organization placed several Cambodian women with them to help care for the babies and the toddlers. I never had a moment's hesitation or sense of guilt when I dropped off my boy in the morning. He was surrounded by loving women, some of whose gifts may have been enhanced by the lack of a language barrier with infants.

Thai food has never been so easy and quick! Bring the authentic taste of Thailand to your house with this simple and delicious Pad Thai!