Man, it was hot last weekend. So Gothamist was pleased to find that Matthew Kenney's second cookbook is basically organized by how hot each recipe will make your kitchen (or, if you have a small ...

Celebrity chef and author Cala Hall shares a recipe for shrimp and grits. If you're craving some comfort food, a special soul food treat may be just what you need. Celebrity chef and author Carla Hall ...

This bisque is a luxurious way to open a holiday meal. Adapted from "Simply Shrimp," by Rick Rodgers (Chronicle Books). In a medium saucepan, bring shrimp shells and broth to simmer over high heat.

•4 tablespoons extra-virgin olive oil •1 large onion, cut into 1/2-inch pieces •8 large garlic cloves, 6 lightly crushed, 2 thinly sliced •1/4 teaspoon red pepper flakes, or to taste •2 teaspoons raw ...

Like Nantucket bay scallops, these tiny, succulent shrimp from Maine pack a lot of delicately sweet flavor into a small package. They’re usually available only from late January through early March ...

1. Set the oven at 425 degrees. Have on hand a large skillet with an oven-proof handle and a rimmed baking sheet. 2. Remove about one-third of the tomatoes from the vine and slice in half. Leave the ...

1. To make dressing, whisk together lemon juice, oil, and pepper in small bowl. 2. To section oranges, cut slice off top and bottom end. Stand orange and slice off peel and white pith, turning orange ...

Harissa, a hot chile pepper paste that hails from northern Africa, adds tons of flavor and shines when it's combined with ...

Strips of sliced cabbage echo the shape of the noodles in this version of a familiar Chinese dish. Cooked briefly, the cabbage wilts slightly but keeps some crunch. Cook linguine in a large pot of ...

Tomatoes are a go-to ingredient for me for quick weeknight sauces. Some people think all tomato sauces have to cook for hours to reach their full potential. Not so. Canned or fresh tomatoes can be ...