Melting Pot I: The Diverse Dish that Is Gumbo, and a Recipe for Seafood Gumbo

There are three key elements to the best gumbo–an excellent seafood stock, a solid brick roux, and quality ingredients to go into it–fresh seafood when possible, okra in season, and so on. While you may sometimes have to make due with frozen or out-of-season ingredients, the stock, roux, and giving the gumbo the time it needs to develop flavor will still always give you incredible results.

Smoky Seafood Chowder

This rich, briny, creamy, slightly smoky seafood chowder is also easy to put together, and is a sure-fire way to impress dinner guests.

Tentacular Spectacular: A Recipe for Grilled Octopus

Want to serve up some citrus kissed, grilled seafood that’ll really wow your bbq guests? With this recipe for octopus, do some prep ahead of time and you can just whip these tentacled beauties out when you’re ready to grill. Presto! Tentacular spectacular!

Into Something Rich and Strange IV: Three Takes on Umami-Rich Seafood Stocks

Seafood stock, like bone broth, is a unique mix of of seemingly strange ingredients, a devotion to wasting nothing, and a rich result. Packed with umami, seafood stocks are fast to make, use few ingredients, and those ingredients are ones that are not only cheap, but would normally be thrown away or disregarded by our modern Western food culture.

Grilled Chicken Legs with Basil and Mozzarella

This recipe is all about highlighting the natural flavors of really good ingredients. Good olive oil, fresh lemon juice, and the essential oils of freshly chopped herbs infuse the chicken legs, which are then grilled, topped with fresh basil leaves and mozzarella, and finished off quickly in the broiler. Easy, delicious, and a perfect summer recipe that won’t heat up your kitchen!

Chicken Wings with Crab-Caramel Glaze

Crispy on the outside, juicy on the inside, and coated in a succulent crab-caramel glaze is sweet, salty, and just a tiny bit funky—an amazing, fresh new take on your classic wings.