This low-effort, high-reward recipe comes from Andrew Zimmern and Barton Seaver’s new seafood bible 'The Blue Food Cookbook.' ...

Funny thing about the way this job goes sometimes: I often don’t know exactly what I’m going to be writing about a restaurant until the minute I sit down and actually start writing about the ...

A taste of Vietnam: Shrimp, pork, and herbs wrapped in bold flavor Chao Tom is a standout from Vietnamese cuisine that blends rich seafood flavor with aromatic herbs and a sweet-savory kick.

Make the brine by combining the water, salt, and baking soda in a bowl. Stir the mixture until the salt and baking soda have completely dissolved. Add the shrimp, stir the mixture and place in the ...