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Seafood Recipes

Fall is definitely in full swing, with the cold weather beginning to descend. So what are you waiting for? Watch the video
You'll want to bring this Curtis Stone appetizer to every party.
It's healthy, easy -- and customizable, so you can make it however you like.
This recipe is adapted from one of my favorite cookbooks, Nigella Express by Nigella Lawson. It's an elegant and remarkably
Ever wonder what the difference is between sushi and sashimi? How about roe versus caviar? Us, too! Check out the popular
The National Institutes of Health (NIH) estimates there are nearly one billion cases of the common cold each year in the U.S. Aside from washing our hands, what else can we do to boost our immune system?
An unexpectedly long cooking time won't get in the way of putting dinner on the table. Make plenty: you'll have pasta e fagioli soon.
It's finally fall, which means I want to eat anything in chili, chowder or stew form. When it's cold outside, I can't help but crave everything warm and savory. So, I'm sharing six of my favorite recipes to serve up this season.
Summer is coming to an end, and there's no better way to say goodbye than with a lobster feast. Whether you prefer to steam them, boil them, or grill them, we're sharing 10 recipes to help you plan out your menu.
Chef Alex Guarnaschelli has a plan for the dog days of summer: delicious dishes you can make without breaking a sweat.
Trudy loves taking the drive every Friday morning, starting early at 3:30 a.m. as she leaves the house, and described the experience almost as a meditation, sharing a nostalgically personal moment.
These fish are "as good for the planet as for the plate."
Make the right decision and stay home this Valentine's Day.
Aruba often gets more press for its pristine beaches than for its cuisine, but the tiny isle does big things when it comes to nosh. Because more than 90 nationalities call Aruba home, the Dutch Caribbean country's food mimics its mix of cultures.
This week's feature is not so Northeast-centric. In fact, it's about a style of seafood cookery -- a style much beloved all over the world.
Lest anyone get the wrong idea, let me stipulate immediately that good fresh scallops don't need much gussying up.