At MUNCHIES, we love social events--you know, like, mixers, formals, clambakes, and trips to the Cape (in our case, Long ...

No need to be intimidated by cooking lobster tails. This is the easiest method ever for perfect, restaurant quality broiled ...

Italian food has a reputation for being hearty, rustic, and easy to make at home. However, our expert chefs warn that some ...

Our copycat Red Lobster Crispy Dragon Shrimp features tender shrimp, breaded then shallow fried, and served with a zesty and ...

Chateau Royale, from the team behind Libertine, pulls out all of the Gallic stops without, for the most part, feeling ...

Jackie – short for Jack O'Lantern – was caught and donated by Mike Tufts, a lobsterman operating out of Gloucester, north of ...

Eating whole crawfish isn't as intimidating as it seems. Simply twist off the head, suck out the juices, then peel and eat ...

From creamy cannoli to soft focaccia, these Pennsylvania Italian bakeries serve treats that make locals relive the best ...

Along Maine’s rugged coast, these unassuming shacks are dishing up seafood so authentic, even lifelong locals keep coming back.

Lucien is a French-Japanese restaurant, meaning Arizmendi uses French and Japanese cooking techniques in making his sauces ...

Rooted in both education and indulgence, No Taste Like Home captures the essence of the season—harvest, connection, and awe.

From Alaska's smoked salmon pot pie to Texas' King Ranch chicken, here are the best signature casserole recipe from each ...