There’s something so satisfying about cooking a full meal in one skillet, especially when it’s as fresh and vibrant as this ...

Martin advocates serving the shrimp straight from the pan — just grab, peel, and enjoy — and soak up every last drop of the delicious buttery sauce with crusty bread. Deglazing, a cooking ...

IN A LARGE SAUTE PAN OVER MEDIUM HEAT, ADD ONIONS AND COOK TIL THEY JUST START TO SOFTEN. ADD RED PEPPER AND JALAPENO AND CONTINUE COOKING A FEW MORE MINUTES. ADD BUTTER, CORN, SALT AND PEPPER.

As we usher in warmer spring weather, it’s time to switch up the ingredients we’re cooking with to lighter, more vibrant ones. Chef Camerron Dangerfield stopped by to show us how to ...

Sauté the shrimp: Add the shrimp to the skillet and cook until they are pink and opaque. Season with salt and pepper. Prepare ...

Mario Carbone is the chef behind the iconic Italian restaurant Carbone in NYC. He shared his recipe for a 20-minute penne ...

While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until ...

Once colored on one side, after about 2 minutes, pour ouzo into pan and flip shrimp. Stir cherry tomatoes into sauté and continue cooking until shrimp cooks through and alcohol cooks off ...

In a large skillet or wok, heat oil over medium-high heat. Add garlic and sauté until fragrant but not colored, about 30 seconds. Add butter, shrimp and crawfish tails, if using. Cook just until ...