Seafood Cooking Tips and Recipe Ideas

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Shrimp Scampi Recipes and Cooking Tips

By Alexis Touchet, Posted Jan 18th 2011

New Media PublishingIt's no wonder that shrimp scampi is popular: It's quick and easy enough to make for dinner any weeknight but it sounds, looks -- and tastes -- fancy enough for company or a special occasion. As the head-note for Food & Wine's Sizzling Shrimp Scampi recipe explains, ... Read More
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White Wine Braised Clams

By Marcus Samuelsson, Posted Jan 10th 2011

Filed Under: Seafood, Main Course

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Lobster Recipes for Valentine's Day

By KitchenDaily Editors, Posted Jan 6th 2011

Getty ImagesFor people from coastal Maine, lobster may be everyday food (or at least that's how it works in the little Maine towns of our dreams....). For the rest of us, lobster is a special occasion food. And if you're dropping a bundle of cash on a couple of lobsters for your Valentine's ... Read More
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Scallop Recipes for Valentine's Day

By KitchenDaily Editors, Posted Jan 5th 2011

John Kernick, Food & WineScallops are perfect for a special occasion like Valentine's Day, particularly if you're trying to eat healthy. Scallops are high in protein and remarkably low in fat, plus they're a good source for heart-healthy omega 3 fatty acids. Of course all bets are off it ... Read More
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Japanese Nori-Wrapped Salmon with Somen Noodles

By Caroline Bates, Posted Dec 30th 2010

AlamyIn this installment of Global Cook, Caroline Bates shares a recipe for Japanese Nori-Wrapped Salmon with Somen Noodles that's easy to make at home. As a New England kid, seaweed to me meant the shiny, treasure-laden stuff that washed ashore in drifts. I loved combing it for a sand ... Read More
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Roasted Red Snapper

By Marco Canora, Posted Dec 21st 2010

Filed Under: Seafood, Main Course, Fish

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Tortillas

By Gail Simmons, Posted Dec 10th 2010

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Crispy Cod Nuggets

By Lauren Braun Costello, Posted Dec 7th 2010

Filed Under: Main Course, Fish, Lunch

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Mussels

By Mark Bittman, Posted Oct 18th 2010

Getty ImagesMussels don't have the reputation of their more expensive cousins, clams and oysters. Like these, they're officially called univalve mollusks but, unlike them, mussels are almost always cooked. So they come to mind as the weather cools, since they're perfect for warm, aromatic ... Read More
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Capers

By Gail Simmons, Posted Sep 15th 2010

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