Dave marinates mixed olives in olive oil and other flavorful ingredients.
Dan Pashman finds a better way to eat corn.
The longer Rachael's Chorizo and Turkey Chili sits, the better it gets.
Sweet potato flour gives this spicy crab recipe an extra-crispy texture.
Jeffrey Saad eats poached tuna with a New Orleans chef who brings the heat.
Chili mayo is the perfect accompaniment for Tyler's bacon-wrapped scallops.
Melissa d'Arabian shares a healthy recipe for a hearty chicken chili.
Ellie's Best Three-Bean Beef Chili is healthy, filling and budget-friendly.
Spicy Asian flavors bring the heat to Dungeness crabs in this dish.
For a quick meal or appetizer, try these Easy Chicken-Mushroom Quesadillas.