Place the shrimp on a plate. Sprinkle the Old Bay all over the shrimp to evenly coat. Combine the beer, water and lemon juice ...

Fiery and flavorful, Camarones a la Diabla features juicy shrimp simmered in a bold chile-tomato sauce for a quick and spicy ...

Whether you prefer fermented fish, salty crab, or classic Thai style, here's our guide to finding the best som tam in Bangkok today.

Tempura is one of the best-known Japanese dishes. But for most of us, it’s a restaurant dish, not a homemade treat. You might ...

To ensure the fish is dry, Chung revealed that some methods are better than others. "It's better to use paper towels to pat ...

Our critic reviews Kabawa in the East Village, where Paul Carmichael brings a singular skill (but no fussiness) to the food he grew up on.

Adam Pawlak, the owner of Egg & Flour in Bayview competed and won on Food Network's "Cutthroat Kitchen: Knives Out." ...

Chicken is not the only foods high in protein. Find out which foods can deliver as much or more protein as chicken.

David Holloway offers up the recipes for a traditional favorite, a Gulf speciality, and a side like you've probably never ...

Cook shrimp, stirring frequently, until pink and just cooked through, about 2 minutes. Using a spider or slotted spoon, transfer shrimp to ice water and let cool 2 minutes. Pat dry.

Fast-food chains are all well and good, but if you’re looking for a more elevated dining experience, high-end restaurant ...