Not many dinner entrees satisfy the entire family quite like pasta. So many options yet so many people rely on pre-made from ...

September 30, 2010 There are two kinds of remoulade sauce served around New Orleans, and everybody has a distinct favorite. My preference is for the orange-red kind that's utterly unique to our area.

Heat the olive oil in a large saucepan until hot. Season the shrimp lightly with salt. Add shrimp to pan with oil. Cook tossing shrimp until almost cooked through and pink, about 1-2 minutes. Remove ...

Combine all ingredients, cover, and refrigerate for at least one hour. Serve with boiled shrimp or shrimp burgers. Combine all ingredients, cover, and refrigerate for at least one hour. Serve with ...

Tomatoes are a go-to ingredient for me for quick weeknight sauces. Some people think all tomato sauces have to cook for hours to reach their full potential. Not so. Canned or fresh tomatoes can be ...

Take Ina's shrimp cocktail, for instance. In most recipes, the shrimp are generally poached or steamed, left pale and ...

The classic appetizer gets an upgrade with three flavor sauces: whipped feta, zesty cocktail, and roasted garlic chimichurri The perfect pairing for any winter festivity: a cocktail in one hand with a ...

Shrimp is one of those dishes that can be purely sublime when it’s done well and a little disappointing when it’s not. Overcooking the shrimp turns them into rubber, too little seasoning makes them ...

When I was growing up, shrimp was often in rotation in my family home. My tio (uncle) Juan would visit and whip up just about every Mexican shrimp dish possible. He has been a chef my whole life, ...

When I was growing up, shrimp was often in rotation in my family home. My tio (uncle) Juan would visit and whip up just about every Mexican shrimp dish possible. He has been a chef my whole life, ...