Seafood

In the South, crawfish boils are a time-honored tradition—messy, delicious, and spicy, usually packed with corn, red potatoes, Andouille sausage, garlic, seasonings, and of course, the eponymous red crawfish.

In the hierarchy of shellfish, clams have often gotten a bad rap for being one of the less luxurious or refined forms of seafood. However, when treated properly, these humble mollusks have the potential to offer up a world of recipe possibilities that require minimal time and effort.

There’s no denying that crab is one of the most satisfying and versatile kinds of seafoods… once you’ve figured out how the heck to cook it. After all, fitted with hard-to-crack shells and protective pinchers, crabs are intimidating creatures, always ready to put up a fight. Luckily, there are many ways to purchase and prepare crabs, and once you’ve nailed down your go-to method, recreating endless kinds of crab recipes will be a breeze. Follow these tips for buying, storing, cleaning, and cooking four ways, and you’ll be a crab master in no time.

Though the pink-ish, eight-tentacled, suction cup-covered sea creature might look like something from outer space, octopus has become a favorite seafood dish of earthlings across the globe. And while ordering octopus from a restaurant is familiar territory for many, the idea of cooking the slick sea creature at home is far more intimidating. 

If you ever find yourself weighing the pros and cons of cooking fish in your small apartment (pro: fish for dinner, con: a lingering odor that means fish for breakfast the next morning, too), you're not alone.

A dozen raw oysters can seem like the most luxurious way to start a meal. Unfortunately, one bad oyster can get you so sick you’ll be out of commission for days.

I once thought the best way to prove I was a food sophisticate was to prefer my oysters raw.