The savory blend of shrimp, chicken, and bacon and the fact that it comes together in 30 minutes makes this dish a total ...

This creamy shrimp and lobster risotto is made with rich homemade seafood stock, tender Arborio rice, and succulent chunks of ...

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She ...

Kimchi is a traditional Korean side dish made from salted and fermented vegetables, most often with napa cabbage and some ...

Add garlic and sauté until fragrant but not colored, about 30 seconds. Add butter, shrimp and crawfish tails, if using. Cook just until pink. Pour in the sauce, stir to coat, then add noodles and ...

Veteran restaurateur Danny Yip had successful establishments in Canberra, Australia, before he moved back to Hong Kong to open The Chairman in 2009. The Chinese restaurant was ingredients-focused ...

Simple, quick dinners like shrimp scampi with pasta and ... Kate Sears for The New York Times This classic recipe features a simple sauce with garlic, white wine and butter that goes well with ...

On the menu: beef fried rice, salt and pepper shrimp, and spicy penne alla vodka with chicken, perfect for feeding a family of four. Check out his recipes below and bring fresh inspiration to your ...

"Look for jumbo shrimp (about 20 count per pound) for this recipe. Fresh or frozen shrimp are fine. If you use frozen shrimp, defrost the shrimp by putting them in a large bowl of ice water for 20 ...

Kimchi is a traditional Korean side dish made from salted and fermented vegetables, most often with napa cabbage and some ...