As I wrote in my latest column, for me, the feeling of spring (and now early summer) is brought about by eating crab more than any baby green vegetable. At restaurants in L.A., crab exists, of course, ...

Coterie member Heidi Larsen pairs her miniature crab cake poppers with a spicy aioli so delicious it puts tartar sauce to shame. Suffice it to say, we’ll be reaching for this recipe whenever hors ...

Your basic spaghetti and marinara gets a tasty upgrade thanks to ground beef and a buttery cheese sauce. "I have to stop myself from eating the entire pan," raves Allrecipes member CeCe Schaffner. "My ...

Crab cakes are a favorite among Marylanders, and for good reason. If you're looking to make crunchy, succulent ones at home, ...

Imitation crab isn’t what most people think. Learn what it’s made of, why it tastes the way it does, and how to use it well.

Robert St. John, author of the new "Deep South Parties, or, How to Survive the Southern Cocktail Hour Without a Box of French Onion Soup Mix, a Block of Processed Cheese, or a Cocktail Weenie" ($19.95 ...

“Hot seafood spring” is my favorite time of year. Though all seafood is hot when you cook it, of course, I’m referring to the seafood boils of my youth that proliferate in the South (where they use ...

Thirty-minute, one-pot weeknight soups that have depth are a cook’s best friend. Crab and Shrimp Coconut Bisque falls into this category of epicurean delight. While traditional crab bisque is weighty ...