If you can’t find tomatoes at their prime, use cherry tomatoes or even the new “grape” tomatoes that have begun to appear in grocery stor...

This zesty salad is inspired by a mussel salad—apparently popular in Nantucket—that appeared in Saveur Magazine. It just so happens that ...

Most of us associate mayonnaise with the stuff in a jar or, if we’re fortunate, an aioli sauce with plenty of garlic. It turns out, howev...

There are a few American classics that seem never to disappoint and can be reliable standbys, especially in an uncertain place or restaur...

This is a great little hors d’oeuvre, best served with chopsticks, for people to reach for while sitting around having cocktails. If you ...

One of the great revelations of this soup is that once you’ve tracked down a few inexpensive ingredients, the soup can be put together in...

Combining diced shrimp with a crisp, cool, and spicy gazpacho creates an obvious and naturally good combination, but when the shrimp is d...

Lobster and shrimp are alike in that much of their flavor is in their shells and heads. The irony, of course, is that most Americans usua...

One doesn’t actually see shrimp vindaloo on Indian menus since the traditional dish is made with pork, and derivatives seem to be limited...

In western cooking, ghee is called beurre noisette. Some people mistake ghee for clarified butter—which it is—but it’s clarified butter m...

A simple teriyaki glaze is a perfect accent to sautéed or grilled shrimp. While some recipes are more complex than this one, most teriyak...

The trick to successful frying is to get the food as quickly as possible from the hot oil to the diner’s mouth. Fried food that sits on a...

One of the secrets to making a single ingredient like shrimp exciting and varied is to serve it with a variety of sauces and condiments. ...

These are essentially shrimp dumplings that are browned on the bottom in a nonstick pan instead of being poached. They are then served wi...

The idea for this dish comes from Susanna Foo’s insightful book Chinese Cuisine. She uses pork, but the basic flavor combinations are sim...

The subject of risotto never fails to create arguments among Italophiles. Most have to do with what kind of rice to use—carnaroli, Arbori...