Nothing says summer gatherings like meals that can be easily made in large quantities and set out on a big table for a laid back dinner party.
Do you call them crawfish, crayfish or crawdads? They are all the same thing, but it all depends on where in the United States you are living.
I was having a difficult time tracking down whole live crawfish on the West Coast so I did what any normal person does these days, I turned to the internet.
In this recipe a whole chicken is broken down and arranged on a sheet pan with an assortment of spring vegetables and lemon.
“Bangers and mash” is a way more fun way of saying sausages and mashed (usually) potatoes. Bangers got their name for how they sputter around in the pan when cooking.
These bowls are similar to poké, and since they include cooked crispy shrimp, they are the perfect alternative if you don’t have access to high-quality sushi-grade fish.
Going for meatless Monday or just need an idea for a hearty and (fairly) healthy vegetarian dish? This is your winner.
Whole chicken legs might be my favorite cut of chicken to roast, as you get the crispy skin and lots of tender meat plus they make for a beautiful presentation.
The racks of lamb are seasoned with salt and pepper and coated in a garlicky pistachio crust and then roasted and finished with a drizzle of homemade pomegranate glaze.
In this recipe, a lightly seasoned spinach and tomato mixture is rolled into pinwheels inside delicate filets of fish and paired with a rich beurre blanc sauce which is added just before serving.
I’m a sucker for any meat coated in spices, particularly the pastrami spice combination that includes a base of black pepper and coriander.
I like using hollowed out roasted pumpkins as bowls, basically like healthier versions of a bread bowl (one of my personal favorite indulgences).
The reason so many people use it as a pasta substitute is because of the way the flesh becomes stringy, resembling spaghetti noodles (i.e. the name spaghetti squash) sans the fancy spiralizer equipment.
This version of paella combines a variety of seafood with chorizo for an unconventional twist on the classic Spanish dish.
While the bright orange shell of these cooked prawns bears resemblance to shrimp, I find their meat to be more similar to tender lobster tails than to shrimp.