Chef Way: Bruce Sherman places crabs and pancetta on small rounds of brioche slathered with homemade remoulade (mayonnaise mixed with mustard, capers, cornichons and herbs). He then sprinkles them ...

A hot New Orleans summer is the perfect time to celebrate and enjoy a chilled culinary classic: shrimp remoulade. While remoulade sauce has roots in French cuisine, most experts agree that New Orleans ...

Just as an order of french fries is almost always served with a side of ketchup and tortilla chips automatically come with a dish of salsa, so fried seafood is usually accompanied by a bit of rich, ...