Pico de gallo (literally rooster's beak) is a popular condiment served with tortilla chips or used with a variety of dishes ...

This easy, tossed shrimp salad recipe combines cooked shrimp, mayonnaise, lemon juice, finely chopped cucumber and red onion, fresh dill, and Old Bay seasoning. Delicious on its own, this simple ...

When you think of New Orleans cuisine, rich, flavorful dishes come to mind, and Shrimp and Grits is no exception. This S ...

The original — black-eyed peas in vinaigrette — was knocked out by a New Yorker who moved to Texas and first served it at a ...

Celebrate Memorial Day with a delicious assortment of dishes, from refreshing salads and frozen drinks to barbecued meats and ...

Grilled Prime New York Strips with Jumbo Shrimp Serves: 4 Zingy Rub Makes enough for 4 steaks + shrimp Ingredients 2 tablespoons smoked paprika 1 tablespoon kosher salt 2 teaspoons black pepper 1 ...

Would that every dish could be as kind — and delicious and riffable and filling — as this chickpea fatteh. By Mia Leimkuhler ...

Incorporating mint, a popular container garden herb, into late spring meals provides a pop of refreshment perfect for warm ...

"These loaded sriracha fries, with Cheddar cheese, bacon, and green onions, are crispy on the outside, tender and spicy on ...

This shrimp salad is served in a bowl made from fresh, tender Bibb lettuce — small, round, and crisp, and part of the butterhead variety. I always keep frozen shrimp on hand for a quick meal, as they ...

How to Make It: Slice the chicken and cook it in a hot skillet with a little oil until browned. Add the frozen veggies, cover ...

Herbs can keep in the fridge for one to two weeks. They’ll last longest when they have “enough moisture to keep them fresh but not so much moisture that they turn into a soupy, swampy mess,” Schaffner ...