While they look and taste almost identical, there is a subtle difference between shrimp and prawns. However, across the globe the two terms are used interchangeably. In the U.S., we prefer the word ...

Prepare the poaching liquid: In a medium saucepan, combine water and wine. Squeeze lemon halves over pot and add along with bay leaves, peppercorns, sugar and salt. Bring to a gentle simmer over high ...

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Eric Kim's Shrimp Cocktail. This method for a ...

Juicy shrimp and zesty cocktail sauce tucked into ripe avocado bowls. A simple recipe that feels elevated with minimal effort ...

This time of year, everyone asks me how they can become a better griller. It all comes down to the following 10 tips, the most important of which is knowing the difference between direct and indirect ...

Butterfly the shrimp and very lightly pound them to flatten them a little bit. Keep cold until ready to use. Combine the 1 cup all-purpose flour with a heavy pinch of salt in a bowl. In a separate ...

The best advice for making shrimp cocktail I ever learned came from the great chef and cookbook author James Beard. He was adamantly against it. Not the shrimp, of course, which he adored, but rather ...

An ode to the most overlooked appetizer.