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

If you're a fan of shrimp, you've got plenty of company. The average American eats about 4 pounds of the stuff every year. Find out why they're good for your health and how you can prepare them.

“Hot seafood spring” is my favorite time of year. Though all seafood is hot when you cook it, of course, I’m referring to the seafood boils of my youth that proliferate in the South (where ...

Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350 degrees.

Preparation. Step 1. Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. Transfer onion to a large bowl; add vinegar and toss to coat.

To Make the Shrimp: Preheat the oven to 400 degrees F. To a bowl, add the shrimp, along with the lime juice, chipotle chile pepper, garlic powder, cumin, ground cayenne and salt. Mix until the ...

This shrimp Creole recipe comes from Emeril Lagasse, who visited the Food & Wine Test Kitchen back when he was chef at legendary Commander's Palace in New Orleans. The spicy, tomato-based sauce is ...

This cookbook does all those things. I can see in its pages the hand of editor Jessica B. Harris, the premier scholar of the foodways of the African diaspora and a seasoned cookbook author.

A. A "g" is a gram, "mg" is milligram and "mcg" is microgram. All are units of weight. There are 454 grams in 1 pound of food; 1 gram equals 0.035 ounces.

The book features 100 vintage Southern Living recipes from its archives and their modern remakes, for a total of more than 200 recipes. The magazine launched 50 years ago, in 1966.