This installment of “Creative Cooking” from the Press' archives features John Weber and his elevated approach to crafting ...

Rania Harris is kicking off a month of spring and summer salad recipes! She and Katie O'Malley are back in the kitchen. Bring 3 quarts of water, 1 tablespoon salt, and the lemon to a boil in a large ...

Colorful, healthy, and packed with flavor, this rainbow salad will make anyone fall in love with just one bite. Did we mention how good the honey-citrus vinaigrette is? Get the recipe: rainbow quinoa ...

Did this summer seem to fly by in record speed for you? Well, it sure did for us. It’s back-to-school already, which means more structure to the days for families with kids and the age-old question, ...

The Fieldtrip founder dropped by "GMA3" to share this delicious recipe. James Beard award-winning chef JJ Johnson is taking diners international at his fast-casual restaurant, Fieldtrip. Johnson ...

Tired of the same old chicken and steak dinners? Or perhaps you're a pescatarian or shellfish lover who's looking for some new seafood recipes? Behold 111 of our best shrimp recipes that can be made ...

Seafood at home can feel special without spending much. With a few simple ingredients you can bring out rich flavors that ...

Jess Mayhugh is the James Beard Award-winning managing editor at Eater and Punch. Living in Baltimore, she prefers her crab cakes broiled and her Boulevardiers with rye whiskey. The humble shrimp ...

Instructions: In 4-quart saucepan, place eggs and enough cold water to cover by 1 inch. Heat to boiling on high; remove from heat. Cover and let stand 5 minutes. With slotted spoon, transfer eggs to ...

This low calorie recipe is full of flavor from the poblano, cayenne, and fresh mint. This refreshing salad is made with avocado, red onion, quinoa, corn, and shrimp. Quinoa is rich in plant compounds ...