These 23 copycat and restaurant-style recipes bring familiar takeout, bakery, and casual-dining flavors into the home kitchen ...

These two-bite wonders, from Johnson’s cookbook Between Harlem and Heaven, hail directly from the history in South Carolina and Gullah cuisine. As Johnson writes, “The Lowcountry Gullah islands ...

In the bowl of a food processor add 1 English muffin, torn up. Pulse until fine crumbs form. Add half of the shrimp, the egg white, light parts of the green onion, cilantro, lemon zest, garlic, Old ...

Place the shrimp in a medium size bowl. Pour the milk on top of the shrimp and allow to soak for about 10 minutes. While the shrimp is soaking, pour enough oil in a skillet, filling it a little less ...

In a large bowl, toss shrimp with olive oil, salt and pepper and set aside. Make the garlic-lemon mayo: In a bowl, mix mayonnaise, garlic and lemon juice until thoroughly combined. Toast the buns: ...

Paying extra for a protein bowl is hard to justify when the protein still looks like the smallest part of dinner.

Anyone who has eaten at the Hominy Grill in Charleston, S.C., knows that owners Robert Stehling and Nunally Kersh do great things with Southern food. This is a recipe born of necessity, chef Stehling ...

Grilling season is just around the corner, and nothing says summer quite like a juicy burger. This shrimp burger is guaranteed to become a favorite among both the meat and seafood lovers in your life.