Add the cooled shrimp to the jar. In a small bowl, combine the vegetable oil, vinegar, garlic, sugar, mustard seeds, and red ...

Grate zest from 1 lemon to measure 2 teaspoons. Set grated zest aside. Cut zested lemon and remaining lemon into quarters; set aside. Melt butter in a small saucepan over low. Stir in Cajun ...

A mustard jar works well, all the better if it’s a used mustard jar that’s almost empty, with the last of the condiment still clinging to the sides, a flavorful and frugal move.

And it starts with two jars. My mother-in-law has one such dish she used to order at a nearby restaurant—Shrimp Fra Diavolo from the local Bravo! Italian Kitchen. When she learned a simple way ...

Strain the Annatto Oil into a jar. Make the Chowder In a large, shallow glass or stainless-steel bowl, toss the shrimp with two-thirds of the minced garlic, the scallions, lime juice and 1 ...

Everyone needs a handful of recipes in their back pocket to get through those hectic days when 5 p.m. sneaks up on you and there is no plan for dinner.

With the Fourth of July on the horizon, make hosting guests easier by firing up the barbecue.

Melt the butter in a 12-inch skillet over medium heat. Add the onion and cook until it starts to soften, about 2 minutes. Add the shrimp and gently cook until just opaque on the bottom.

I like to use large shrimp, preferably wild from the Gulf of Mexico or the Mid-Atlantic. (Farmed shrimp can be problematic, environmentally hazardous and often dipped in preservatives.)These are ...

This pickled shrimp has all the flavors you love in a classic Southern dish—vibrant, tangy, and just the right amount of ...