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recipes shrimp saganaki
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(59)
Cooking
This dish is best served from the pan it was cooked in
Bon Appétit
Shopping
Everything you need to live the jumbo shrimp lifestyle.
Maggie Hoffman
Culture
Quick-cooking shrimp get a flavor boost from cilantro, beer, and lots of fresh lime.
Cristina Martinez
Cooking
Serve this curry over steamed jasmine rice.
Bon Appétit
Lifestyle
There was dabbing of plates and licking of fingers. Not only would I make these again, but I can think of all sorts of other, wonderful ways to prepare them.
Chris Hall
Cooking
Like a tender blueberry lemon loaf and a winning kale salad.
The Bon Appétit and Epicurious Staffs
Culture
Bon Appétit
Culture
Joanna Sciarrino
Cooking
Skinny noodles become a crispy-crunchy vehicle for a quick spicy Asian-influenced tomato sauce
Elyssa Goldberg
Culture
Because these ones are served with garlicky shrimp
Joanna Sciarrino
Restaurants
Oiji Mi’s unforgettable chili lobster ramyun aims to challenge diners’ perceptions of Korean food.
Hana Asbrink
Culture
Don't have time to make dinner on crazy weeknights? You obviously haven't met this shrimp curry with chickpeas and cauliflower.
Rochelle Bilow
Cooking
Or, rather, hot buttered shrimp... (Sorry, we got a little excited there)
Bon Appétit
Lifestyle
The good news: sushi-grade Maine shrimp are hitting the market now. The bad news: they won't be available for long
Scott DeSimon
Cooking
Four foolproof methods for sautéeing, poaching, grilling, or broiling.
Zoe Denenberg
Cooking
This hearty combination of shellfish and warming Southeast Asian flavors is ideal for an early Spring meal. With a little bit of concentrated prep work, you can have a fragrant bowl on the table in twenty minutes.
Chris Hall
Cooking
You can go from frozen shrimp to dinner in 20 minutes.
Alyse Whitney
Culture
Bon Appétit Test Kitchen
Culture
See how this recipe turned out in other cooks' kitchens.
Joanna Sciarrino
Lifestyle
Sometimes people on diets euphemistically use the word "clean" to describe the cuisine they crave. These spring rolls are the perfect choice, and—when dipped in the sauce—downright deliciously virtuous!
Bridget Moloney
Cooking
From Lara Lee’s latest cookbook, it takes mere minutes to prep and works for fish, meat, and veg.
Ali Francis
Cooking
Take-out doesn't hold a candle to these recipes.
Elyssa Goldberg
Campbell's