"I eat okra every week—some way, somehow,” says BJ Dennis. “I’ll make a gumbo. I’ll eat okra by itself, just sautéed. I’ll deep-fry it, too. It’s my favorite vegetable.” It’s also a powerful symbol of ...

For this appetizer, Pierre Gagnaire cleverly weaves together two major ingredients, shrimp and chickpeas: He quickly sears shrimp and uses the shells to make a stock to flavor the hummus. He then uses ...

What He’s Known For: Simple Greek cooking over live fire; honoring the nuance and seasonal freshness that sets this cuisine apart. BEFORE LAUNCHING ANDROS TAVERNA, a highly personal tribute to the ...

Angela Dimayuga of NYC’s Mission Chinese Food uses her deeply flavorful fish sauce caramel for a variety of seafood; she loves adding crushed red pepper and black pepper to amp up the flavor even more ...

These spicy shrimp recipes are remarkably easy, devilishly delicious, and will leave your tastebuds and lips tingling.

Soy sauce plays a big role in creating this simple and flavorful shrimp appetizer. And with the garlic and chili, your shrimp experience will rock. I grew up in Asia, and some condiments are mainstays ...

Sizling Gambas al Pil Pil, or Sauteed Shrimp in Smoked Paprika Cream, is a recipe from chef Glen Hogh featured in "Fun, Funky & Fabulous," Jyl Benson's new cookbook. (Sam Hanna photo) Chef Glen Hogh ...

Shrimp take only a few minutes in the skillet, so if you’re willing to spring for them, they’re ideal for an easy weeknight dinner or a low-key weekend gathering. Begin by marinating the shellfish ...

The vegetables -- crisp-tender baby carrots, artichokes, mushrooms, cauliflower florets, pearl onions -- are gorgeous, their colors bright and true. Quartered or halved or left intact, gently cooked ...

This recipe uses sherry to round out the flavors of this classic Spanish dish. Smart techniques also highlight the ingredients: Start with raw garlic slices in cold oil, then warm both together so the ...