1. Place all shrimp boil ingredients in a large stock pot. 2. Fill the pot with water up to two inches above shrimp. 3. Heat water over medium-high heat. Cook until a few shrimp start to float, about ...

This recipe is excerpted from Voraciously’s Essential Cookbooks newsletter series, Charlotte Druckman’s curated list of 10 desert-island cookbooks that she believes are essential to a modern home cook ...

I love this dish because it can be made ahead of time and is great for entertaining. The shrimp is so flavorful and versatile, I've also served it on tostadas and avocado toast. Technique tip: Make ...

1. In a large saucepan, combine the vinegar, water, ginger, coriander, mustard, allspice, fennel seed, and salt. Bring to a boil, lower the heat, and simmer for 10 minutes; cool. 2. Bring a large pot ...

Stir together scallions, thyme, chiles, lemon zest and juice, oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a small bowl. Bring 2 quarts water to a boil in a large saucepan. Add bay leaves, sugar, ...

F&W Editor in Chief Hunter Lewis uses a broth spiked with Old Bay Seasoning, fennel seeds, and red pepper to flavor field peas and shrimp before giving them a quick soak in a lemon-sherry vinaigrette.

Aguachile is best immediately after it’s made, so don’t make more than you intend to serve and eat. Gabriela Cámara suggests enjoying it with tostadas or tortilla chips and beer, mezcal, tequila or ...

PREPARATION: To assemble, in a large shallow bowl, evenly divide the tomato-Chardonnay. Position pickled shrimp and vegetable salad in the center of the dish. Evenly divide sea scallops between the ...

Q: Last night, I ate at The Regional Kitchen and Public House in West Palm Beach. It’s amazing! Hats off to “Top Chef” star Lindsay Autry on her new restaurant. Being a Southerner from Atlanta, I just ...