Although the origins of the seafood boil may be questioned by some, and the bragging rights for the best version may be contested among the Gulf Coast, New England, Mid-Atlantic and Lowcountry ...

Global shrimp inspirations: From Cajun classics to Hawaiian garlic shrimp, recipes span cultures while keeping prep under 30 minutes. Flavor-building secrets: Garlic, smoked paprika, curry paste, and ...

Nothing says summer like a cookout, and nobody understands a cookout better than Paul Petersen. The executive chef of the Gage Hotel, in Marathon, has created a feast in which everything is grilled.

Saucy, spicy shrimp paired with a cold beer or margarita is a simple summertime meal that’s best enjoyed outside with lots of napkins. To make this weeknight-easy dish of “drunken” shrimp, we gently ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. There’s simple cooking. Then there’s fast cooking. When I’m making ...

Whether it's Cincinnati Chili that tastes just like Skyline's, cinnamon rolls that taste like they're from the mall, or ...

Raw shrimp has become a no-fuss convenience food. Most of the work has been done before purchase; the shrimp is ready to rumble. It’s available peeled and deveined (P&D is the industry term), either ...