Brown butter is the secret ingredient that boosts chocolate chip cookies, and using it is also an easy way to upgrade boxed mac and cheese. It's even Andrew Zimmern's go-to for decadent fried eggs.

Probably the number-two reason to live in South Florida (besides the weather — damn, is it beautiful out today) is stone crabs. Having these sweet, meaty claws available fresh in almost every raw bar, ...

Seattle chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting a ...

We're taking a break from farm to fork this week to take advantage of stone crab season in Boat to Fork. Stone crab claws are harvested Oct. 15-May 15 in our Gulf waters. Only one claw is harvested ...

1/3 cup soy sauce 1/3 cup rice wine vinegar ¼ cup chopped green onion 1 T sesame oil 1 T sambal Place soft cream cheese in a bowl. Add green onion and crab, mix well. Place wonton wrapper on a flat ...

While eating out at a popular restaurant with friends, I had the most delicious crab dip appetizer. Here is my version of my crab dip that’s sure to make your next party delicious! 1) Preheat your ...

Nothing against the weeks between May 16 and Oct. 14, but the most delicious six months of the year are upon us. The first stone-crab traps of the season were hauled up Saturday, with the first claws ...

Pot stickers are dumplings filled with a yummy filling — and this one is sensational. These are filled with crabmeat, ginger, sesame seeds and scallions. You can purchase freshly picked crabmeat, so ...

Heat the canola oil in a nonstick pan, add the garlic chives, and sauté until wilted. Remove the chives from the pan and set aside to cool. Place the fish, 2 egg whites, and cream in a food processor ...