When I lived in south Louisiana, I ate shrimp maybe every other week. It might be in an étouffée or with a rémoulade. Or, I’d whip up a stir-fry with leftover rice, make a scampi or chop them and make ...

During the cold months, you might look to long-cooked braises or labor-intensive stews and soups to fill bellies and ward off the chill. But here’s a full-flavored menu that doesn’t require hours of ...

A chicken enchilada skillet is anything but boring!

Living healthier starts with preparing balanced meals that nourish without feeling restrictive. Simple changes like choosing ...

Low in calories but big in flavor and nutrients.

Side salads are great, but dinner salads should not be slept on. You might have some preconceived notions that salad for dinner won't fill you up, but if you make use of the right ingredients ...

Mark Bittman’s spicy shrimp salad with mint, a recipe from 1998, still packs a fresh, lemony punch. By Sam Sifton Good morning. The weather was cool in Los Angeles after a heat wave, and we took our ...

Fall may be right around the corner and the kids have gone back to school, but the warm weather is still here. While I love to cook and eat home prepped meals, when it’s hot it is hard for me to get ...

Side salads are great, but dinner salads should not be slept on. You might have some preconceived notions that salad for dinner won't fill you up, but if you make use of the right ingredients ...

For this flavorful, richly aromatic shrimp dinner, use large shrimp if possible (preferably from the Gulf of Mexico or the Mid-Atlantic). Use fresh or frozen shrimp, extra points for peeling and ...