Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She likes shrimp both deep-fried and dipped in tartar sauce or raw with spicy ...

Shrimp is a true seafood superstar, an economical ingredient that’s perfect for both quick-and-easy meals and special occasions. Whether grilled, sautéed, fried or baked, shrimp always delivers ...

With generosity and connection in mind, I invite you to take a moment to read Yewande Komolafe’s latest column, about how she ...

Vanilla is much more than a dessert ingredient in Papantla, a city in the Mexican state of Veracruz once famous for producing the spice. Local artisans braid vanilla’s dark stems, and several ...

If you love shrimp, you’re in the right place! Whether you have fresh or frozen shrimp on hand, these 38 Best Shrimp Dinner ...

Very dark chocolate, in the 70 to 75% cacao range, offers just the right amount of bittersweetness to this savory shrimp dish. Catalan cooks have long added bittersweet chocolate to savory dishes for ...

The World Central Kitchen founder suggests having “plenty of bread on hand to soak up every last drop" of the "astonishing" sauce Sabrina Weiss is the Editorial Assistant of PEOPLE's food department.

Coconut shrimp is one of my favorite appetizers to order at a restaurant, and I love this recipe because it's the perfect opportunity to have a restaurant-style meal at home! This version scratches ...

Prepare the poaching liquid: In a medium saucepan, combine water and wine. Squeeze lemon halves over pot and add along with bay leaves, peppercorns, sugar and salt. Bring to a gentle simmer over high ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Scallop mousse with shrimp sauce. photo by Hillary Levin, [email protected] Yield: 4 servings 12 ounces scallops (bay ...