Deveining shrimp is a neccesary evil of preparing the seafood, but it can be made much easier than you think by using this ...

Pascal's Manale in made New Orleans barbecue shrimp famous in the 1950s. It's still served today and is easy enough to make ...

The "vein" running along the back of the shrimp is actually its digestive tract. It's not harmful to eat, but most cooks ...

Shrimp acorda is the epitome of Portuguese comfort food. In this dish, flavors of the sea combine with flavors of the land to create a satisfying soup that you'll love eating any time of the year.

The post 29 Fall Casseroles That Taste Like They’ve Been in the Family for Years appeared first on Cook What You Love.

Each spoonful delivers a perfect balance of textures and flavors – the creaminess of the grits, the tender bite of the shrimp, and the savory depth of the sauce creating a harmonious trio that makes ...

As October unfolds in New Orleans, the city transforms into a playground of enchantment where history and mystery intertwine.

An emergency order — when a restaurant is closed by the inspector — is based on an immediate threat to the public. Here, the ...

From classic Southern dishes to unique local favorites, these Louisiana hole-in-the-wall spots are must-visit.

One particularly nice touch is the option to top any salad with grilled, fried, or blackened protein—a choose-your-own-adventure approach that acknowledges that sometimes you want the virtue of greens ...

Discover North Carolina seafood buffets serving fresh catches coastal flavors and generous portions that keep locals ...

This week on Cooking with John, John Nodar is right at home in the WKRG Kitchen, where Ricky Brimlow from Zeke’s Restaurant is cooking Pan-Seared Scallops. Located in ...