Ingredients 1/4 cup red wine vinegar 1 garlic clove, grated 1 teaspoon finely chopped fresh oregano 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 15-ounce can chickpeas, ...

I needed to cook one of my favorites. Meet the chili lime shrimp salad. I'm pretty sure the last few recipes I created for this blog involved shrimp because I love it that much. I actually crave ...

Need a quick and delicious shrimp dish? These 15 easy shrimp recipes come together fast with simple ingredients, whether ...

This sunomono salad features salted cucumbers, wakame seaweed, cherry tomatoes, and briny shrimp tossed in a mirin and rice ...

Good morning. The ospreys are returning to their winter-ravaged nests near my home waters this week, after long passage from ...

The easiest way to determine the answer to that question is to look at the most consumed seafood items here in the United States: shrimp, tuna and clams. These three are familiar to seafood lovers and ...

Kate Sears for The New York Times This classic recipe features a simple sauce ... of lemon is the secret to this tangy, creamy shrimp salad. David Malosh for The New York Times.

I like my pomelo salad to be quite pure, so the fruit’s flavour and texture are not muted. If you don’t eat shrimp, leave it out and substitute cooked, shredded chicken, either the leg or ...

red onion, tarragon, capers and mustard, gets layered onto a brioche bun and tastes like the epitome of summer. Find these recipes and more in Food & Wine's guide to seafood sandwiches.