Welcome to the good life in Sonoma, where good food meets good wine meal after meal, as we found on recent visits. At the Girl & the Fig restaurant in the town of Sonoma, Food editor Leslie Brenner ...

Don’t be intimated by prawns’ exotic looks. They may seem like something out of the Stone Age, but for an infusion of decadence in your everyday routine, nothing is better. Prawns taste a lot like ...

1 pound medium-size prawns (26 to 30 count), shelled and deveined, with tails intact Rinse shrimp and pat dry. Combine salt, white pepper, egg white, cornstarch and 2 tablespoons oil with prawns. Let ...

Poaching is one of the easiest and gentlest ways to cook shrimp. As with any nuanced ingredient, some shrimp are better suited to poaching than others. We spoke to an expert, Jason Ryczek, who's the ...

Over the years, I've shared many, many of my favorite recipes here. Still, this one is hard to beat both for simplicity and robust flavor. --- I really can't think of an easier... Over the years, I've ...

Poached shrimp are among my go-to proteins. They’re quick to cook and, because you can easily monitor their doneness, are foolproof. Since shrimp are naturally mild in flavor, it is necessary to boost ...

Edward Lee is the chef/owner of the critically acclaimed restaurants 610 Magnolia in Louisville, Kentucky, and Succotash Prime in Washington, D.C., and Maryland. An outspoken advocate for diversity ...

A new oven is being billed as the greatest invention since the discovery of fire itself. This high-tech contraption, seemingly a cross between a furnace and a microwave, allegedly can roast a whole ...