With generosity and connection in mind, I invite you to take a moment to read Yewande Komolafe’s latest column, about how she ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. There’s simple cooking. Then there’s fast cooking. When I’m making ...

– Heat sauté pan, and add oil. – Add shrimp and sauté until just cooked through, but still raw. Cooking time will vary depending on size of shrimp. Chef’s note: I prefer 16/20. – Deglaze with ...

Put 1 stick of butter into a large skillet. Set the temperature on medium to high heat. Once butter is melted add the clean peeled and deviled shrimp into skillet. Add garlic powder, onion powder, ...

Serves 4 to 6. Recipe is excerpted from “Just Cook It!” Justin Chapple writes, “I have some issues with shrimp. I find them just too easy to overcook, seizing up and becoming chewy and tough. I prefer ...

This weeknight pasta combines butternut squash ribbons, sweet shrimp, and crunchy walnuts. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He is the founder of ...