Dear SOS: I am in search of my grandmother’s favorite dish. She lived in Santa Monica and dined at The Lobster in the early ‘60s. They served a crab au gratin, which she has described to me as ...

A Louisiana classic, our blue crab au gratin is a Louisiana classic baked with Gruyère and béchamel. It’s decadent with just the right amount of fanfare, and the cherry on top is butter-fried saltines ...

The 100-year-old white clapboard walls of the Portuguese Assn. Crown Hall seem almost to bulge outward, swelling with the sheer joy inside on this late January evening. A couple of hundred happy ...

This cheesy, indulgent crab dip looks and tastes impressive, but it's actually a breeze to whip up. It's the perfect fuss-free appetizer for the holidays! Technique tip: If the cheese and breadcrumbs ...

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Heat olive oil in a sauté pan over medium heat. Add onions and sweat until translucent, 5-8 minutes. Stir in garlic and cook for ...

A recipe for crab-crusted Pacific halibut with bourbon brown butter served with gingered cranberry blue lake beans and sweet potato gratin. This dinner combines Cajun techniques with available Pacific ...

1/2 Cup small diced celery 1/2 Cup small diced round onion 1/2 Cup sliced leeks 2 T Butter 2 T Salad Oil 2 T flour 1/2 C white wine 1 Cup Heavy Cream 1/4 tsp nutmeg 1 t salt 1/2 t white pepper 2 Cups ...