Bobbi Lin for The New York Times Using plenty of lemon is the secret to this tangy, creamy shrimp salad. David Malosh for The New York Times. Food Stylist; Simon Andrews. This quick fried-rice ...

Shrimp fried rice on its own is great. But with creamy-ketchupy yum yum sauce? It’s, well, you get it. By Emily Weinstein After last week’s newsletter about the food my children eat (and don ...

We're cooking 90 Peking ducks and slicing it to order, and we're having 60 filet of beef, which we [will] make into a Wellington, and 200 pounds of shrimp, so it's a lot of food." Puck also tells ...