I am shrimp fan. Sauteed, stir-fried, broiled, boiled or deep fried - it doesn't matter. Put a plateful of the crustaceans in front of me and I am a happy gal. The only time I don't like them is when ...

Start by preheating an 8-quart, heavy aluminum or cast iron Dutch oven over medium-high heat. Then drop in the butter or margarine and melt it down until it starts bubbling and foaming but do not let ...

Peel shrimp and devein, leaving tails intact. Reserve shells. Smash 1 clove garlic. In a medium bowl, toss shrimp with 2 tablespoons olive oil, ⅔ of the minced parsley, smashed garlic, lemon zest and ...

Fix overcooked steak or shrimp with cowboy butter! This quick, easy recipe adds flavor with butter, dijon, worcestershire, ...

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 ...

Who needs pasta?

A cousin to the seafood boil, the shrimp boil is both steaming, spicy, and simply irresistible. Discover its Southern charm ...

A 2011 F&W Best New Chef, Stephanie Izard is the chef of Girl & the Goat in Chicago. The season 4 winner of "Top Chef" and 2013 James Beard Award winner for Best Chef: Great Lakes, she also helms ...