As a kid, I loved the crab claw cocktail at Don’s Seafood and Steakhouse in Beaumont, Texas. My take on this childhood favorite seems so right for a Gulf Coast party: It’s easy to make ahead, is light and refreshing, and highlights the glorious blue crab that inhabits the Gulf Coast. Finding fresh crab claws can be tough if you are not at the beach during crab season, but they’re available canned, and they taste almost as good as fresh. Make sure you are getting the meat with the little claw attached, so they can be plucked out of the marinade and eaten. Here in Texas they’re called crab meat fingers.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.