For crawfish in New Orleans, that was Scramuzza. He introduced a generation to crawfish back when the idea of a boil was a ...

These recipes bring serious heat but still have everyone coming ... Bring a drink, maybe a second napkin, and get ready for some serious flavor. Camarones a la Diabla. Photo credit: All Ways Delicious ...

and a Kentucky bibb salad with pears and nuts — with three recipes with similar ingredients and equally bold flavors. So turn up “My Old Kentucky Home,” grab a mint julep, and get ready for ...

“Trained as a chemical engineer, Melissa Weller changed careers after baking every recipe in Nancy Silverton’s foundational ‘Breads From the La Brea Bakery.’ Her subsequent ...

The Instant Pot cuts the time, not the flavor. Don’t expect leftovers—these go fast. Camarones a la Diabla. Photo credit: All Ways Delicious. Camarones a la Diabla doesn’t ease you in. The heat comes ...

This is a visually stunning and delicious dish, and if you’ve got some Espelette butter in the fridge, the whole recipe takes less than 10 minutes to prepare. Note: Scallops cook quickly in a ...

Camarones a la Diabla, or “Deviled Shrimp,” is a beloved recipe that combines the sweetness of tender, juicy shrimp with the deep, smoky heat of dried chiles like guajillo and chile de árbol.

Wild salmon works especially well with this recipe because the butter in the honey-lemon sauce glosses the lean fish with richness. (Fatty farmed salmon will simply taste even richer, not a bad ...

In this recipe, succulent shrimp are simmered in a smoky, spicy red sauce made from dried chiles, garlic, tomatoes, and a touch of sweetness to balance the heat.