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By
Cheri Sicard
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How to Make Iced tea or Seafood Lemons. This simple yet elegant presentation for lemons served with iced tea or seafood dishes keep the seeds out and add a decorative touch to the table. |
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By
Cheri Sicard
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Recipe for Low Carb Fajitas. These lettuce wrapped fajitas are still delicious even though there are no tortillas or carb laden flour. |
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By
Jay Harlow
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Recipe for Williams-Sonoma's Clams Steamed in Ale. it takes just 30 minutes to make this fabulous clam dish, start to finsih. |
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By
Linda and Steve Bauer
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Recipe for 1886 Crescent Hotel and Spa's Crab Lorenzo. This recipe was served at the Eureka Springs, Arkansas hotel’s grand opening on May 20, 1886. |
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By
Anissa Helou
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Recipe for Chili Shrimp -- Gambas Pil-Pil. This is a wonderful tapa or light meal that takes no time at all to prepare. |
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By
Holly Clegg
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Recipe for Holly Clegg's Shrimp Cocktail Spread. This dip combines shrimp cocktail components into one zesty spread. Make ahead of time and chill until ready to serve. |
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By
Tom Gilliland and Miguel Ravago
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Recipe for Tequila-Cured Salmon Tostadas from Auston, Texas' famed Fonda San Miguel restaurant. |
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By
Chef Deborah Snow
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Recipe for Pan-Seared Sea Scallops with Lentils, Bacon, and Cider Reduction. Recipe by Deborah Snow, executive chef and co-owner of the Blue Heron Restaurant. |
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By
Florida's Casa Juancho Spanish restaurant
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Recipe for Salpicon De Mariscos -- Assorted Seafood Vinaigrette. This recipe is from Florida's Casa Juancho Spanish restaurant and includes shrimp, scallops, calamari and more. |
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By
Rozanne Gold
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Recipe for chef Rozanne Gold's Swedish Cured Salmon. This ingeniously simple recipe takes only three ingredients to prepare, but packs a ton of flavor. |
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