Cuisine
Tested, loved, and easy to make your own
Linguine with Clams and ChampagneBy The Modern Proper
Cantonese-style Steamed BassBy Cuisinart
Panang Coconut Curry with ShrimpBy Instant Pot
Curry Prawns with EggplantBy Tested and perfected in the Sur la Table kitchen
Seafood Stew with FarroBy All-Clad & Chef Hugh Acheson
Champagne Risotto with PrawnsBy GreenPan
Rubbed and Seared Fish Tacos with Lime Cabbage SlawBy Tom Douglas
Corn on the Cob with Flavored ButtersBy Things Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Marie Simmons, photography by Ben Fink