Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She likes shrimp both deep-fried and dipped in tartar sauce or raw with spicy ...

Whether you're frying, simmering, or saucing your way through Christmas Eve, these dishes guarantee a delicious lineup.

Cold weather has a way of making warm seafood dishes feel extra welcoming. The mix of gentle heat and fresh ingredients ...

Rania Harris is kicking off a month of spring and summer salad recipes! She and Katie O'Malley are back in the kitchen. Bring 3 quarts of water, 1 tablespoon salt, and the lemon to a boil in a large ...

This entire dish is cooked in a large skillet, so cleanup is a snap. It's ideal for any night you find yourself short of time and nice enough for guests. Cooking instructions here are for small shrimp ...

It's Milk Street Kitchen's holiday upgrade to shrimp cocktail! J.M. Hirsch, editorial director of Christopher Kimball’s Milk ...

“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 they use ...