2 cups white wine 1 1/2 tablespoons black peppercorns 3 garlic cloves 2 bay leaves 3 quarts water 1 lemon, juiced 2 pounds octopus (will shrink by 1/2 when cooked) 1 pound medium shrimp, peeled and de-veined 1 pound calamari, cleaned and cut into ri
10 imitation crab sticks (available in the frozen fish section of larger supermarkets) 1/2 pound cooked shrimp, chopped 3 scallions, chopped 1/2 cup mayonnaise 3 tablespoons tobiko (flying fish caviar), plus more for garnish (available in Asian mark
3 tablespoons olive oil, divided 1 pound halibut fillet, seasoned with salt and pepper 1 pound 3 to 40 shrimp, deveined and shell and tails removed 1 pound bay scallops 6 dozen fresh mussels, well scrubbed 1/2 cup water 1 3/4 cups butter (3 1/2 stic
Entertaining Notes: Have the gazpacho and popcorn ready to go, and when your guests arrive, just ladle it up. The gazpacho is cold, the popcorn is warm. Simply add a handful to each bowl and mix it in for a flavor and texture pop. A mind-blowing pai
Recipe courtesy Robert Irvine with Brian O'Reilly, Harper Collins Publishers, 2006 1/2 fresh jalapeno pepper, finely minced (use gloves when handling) 1/4 red onion, diced very small 3 limes, juiced 1 lemon, juiced 1 mango, peeled, seeded, and diced