If you like New England lobster rolls, you will like crab rolls. A simple, crab-heavy salad in a hot dog bun. What’s not to love?
Classic pasta primavera the way Le Cirque used to make it back in the 1980s: Angel hair with fresh spring vegetables and cream.
Lowcountry chicken bog is a classic dish that’s a lot like a mildly spiced, wet jambalaya or perloo.
Oaxacan mole negro is the ultimate Mexican sauce. It takes a while to make, but it stores very well.
Classic Oklahoma onion burgers: Venison smashburgers with shredded onions, cheese, pickles and mustard on a potato roll.
Shrimp mac and cheese is a riff of the classic lobster mac and cheese. Shrimp is milder, less expensive and almost as good.
A classic deviled crab recipe using the shells as a container; you can use bowls or ramekins, too. Any kind of crab works here.
Catfish courtbuillon is a classic Cajun recipe, one done in many ways. This version is inspired by the great Cajun Chef Don Link.