Shrimp were made to be grilled. The shellfish are incredibly fast-cooking, making them ideal for high-heat searing. Plus, the grill's smoky flavor and kiss of char work wonders on their flavor and texture. Shrimp have a mild oceanic sweetness that functions as a marvelous blank canvas, so you'll want to use a potent marinade, like simple, lemony salmoriglio (which is also great with steak), to bring some pizzazz to the dish. To help you get the most from your marination, Chowhound asked Jonathan Bautista, executive chef of Ember & Rye restaurant at the Park Hyatt Aviara in Carlsbad, California, for his advice on grilling shrimp.

The Secret To Getting More Flavor From Your Shrimp Marinade On The Grill

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Photography Adventures By Gracie L

This is my grandmaw's version of potato salad. I have grew up eating this side dish for years and it is so delicious. One of my favorite ways of eating it is with BBQ baby back ribs that have been smoked on the smoker, mac & cheese and a nice dinner roll to go on the side. Also do not forget to add that delicious glass of ice cold sweet tea. Is your mouth watering yet?

Grandmaw's Homemade Potato Salad: A Southern Delicacy!

I was working the soups and sauces station at a popular restaurant in the late '80s when the chef handed me a recipe to make as the special of the day. The chef, who was also the owner, had lived in France and taught me to make several authentic French dishes. This one, called a pan bagnat, opened my eyes to a whole different way to sandwich.

My 3-Ingredient Tuna Salad Takes 2 Minutes To Make

We often think of scrambled eggs as the culinary equivalent of a weighted blanket: when we're a bit tired and need comfort and support, they're there for us. The ingredients for a basic scramble are almost always on hand, and they're so simple and quick to make that most of us can put together a decent plate of them even at our worst, whether it's first thing in the morning before the coffee is ready or the wee hours of the night after too much partying. In either case, you know you'll get a soothing dose of nourishment with very little effort.

Add These Ingredients To Your Scrambled Eggs And Thank Us Later

Inexpensive and undeniably convenient, canned fruits are a fantastic food item to keep in your pantry. Whether you're in need of a quick snack or want to turn up the flavor in numerous recipes, they're more than ready to help fill in the gaps — but only if you keep them stocked. This isn't very hard to do, luckily: Canned fruit is not perishable like fresh fruit, so there's no need to use it straight away. You can simply put the cans in your pantry and leave them there until you find you need or want to use them. What's not to love?

13 Canned Fruits You Should Have In Your Pantry

It’s safe to say that perfectly cooked chicken paired with a luscious, creamy pan sauce is universally appealing. While the flavors and vegetables used to accent can go in various directions (find examples here, here, and here), chicken supreme is made that much better thanks to just two simple adds: sautéed mushrooms and crispy bacon.

Chicken Supreme Is the Easy French Classic I Make All the Time

Denver, CO

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Colorado Martini

Rocky Mountain Oysters are a culinary delicacy in the western region of the United States. This local delicacy goes by many names: mountain oysters, prairie oysters in Canada, in French animelles, or bull testicles. It is a dish made from testicles and deep-fried. The organ is usually skinned, floured, and fried. They are not just a Colorado dish but can be found in other regions and countries.

Rocky Mountain Oysters Explained: A Local Delicacy

Taste Of Home

You can make a burger out of any protein, but there’s something about shrimp that delivers superior flavor and texture. You get a juicy burger that stays intact with exceptional shrimpy sweetness by puréeing half the shrimp into a binding paste and leaving the rest chunky. Cooks on...

Shrimp Burgers

Pizza is easily one of the reigning champs of leftovers since forever; easy to grab the next day and enjoy cold straight out of the fridge (as some may prefer), or popped in the microwave to get warmed back up. But for those who argue that warm is better and routinely gravitate toward the microwave as their method of choice, there's a better way — and it's sitting right on your countertop.

Reheat Pizza In The Air Fryer With This Simple Tip For Crispier Crust

New York City, NY

Oxtail is one of the most delicious cuts of beef, offering a rich, savory flavor on par with short ribs, but at a more affordable price. It also happens to be one of the most underrated cuts of beef. This is partly due to the fact that it's difficult to find oxtail at supermarkets and butcher shops, largely because each cow yields very little of it. Unfortunately, oxtail also suffers from its reputation as a tough cut riddled with chewy connective tissue. This isn't nearly as big of an issue as some might think, though. To prove it, Chowhound sought advice from James Beard Award-winning chef Kwame Onwuachi, who is hosting a block party with Guinness on August 24 in Williamsburg, Brooklyn's Domino Park.

The Secret To Super Tender Oxtail According To Kwame Onwuachi

Herbie J Pilato

In the mid-1970s, Good Timesmade a star of actor/comedian Jimmy 'JJ'/'Dynomite' Walker. However, behind the scenes, the tension between the stars was relatively challenging. According to what Jimmie Walker once relayed, most of the show's cast rarely had any interaction behind the camera. Walker didn't recall having any conversations with actress Esther Rolle, who played his TV mother, Florida Evans, or actor John Amos, who played James Evans, his TV mother.

Actor/Comedian Jimmie "JJ" Walker Behind the Scenes of TV's 'Good Times' in the 1970s

Mama Maggie's Kitchen

Tostadas are made of a crunchy tortilla topped with a savory goodness. Add beef, chicken, beans, or whatever your heart desires. This delicious Mexican classic is sure not to disappoint.

Mexican Tostadas That Wow Every Time

Softened or "room temperature" butter is an essential ingredient in baking, typically creamed with sugar as the first step in making cakes, slices, muffins, and cookies. It's also a crucial element in creating deliciously fluffy buttercream frosting. But as any home baker will know, transforming a rock hard block of butter into something more squidgy is easier said than done. Soften the butter too little, and it won't blend with the sugar, ultimately creating dense and heavy bakes. Soften it too much, on the other hand, and it will give you a greasy, loose batter with a flat, soggy result.

Mary Berry's Go-To Technique To Soften Butter Quickly

Rice is one of the most universal culinary cornerstones, consumed by well over 3 billion people every day. Predominantly grown in Asia, it's enjoyed across many continents, so unsurprisingly, it has spun off into many varieties. A particularly popular one is jasmine, a fragrant type grown in Southeast Asia and popular in South Asian and Middle Eastern cuisine.

Jasmine Vs White Rice: When To Use Each Variety

Ah. Jell-O. The pre-packaged jiggly dessert that jiggled right into our hearts. And of course, the foundation of Jell-O salads. But that wasn't always the case. Once upon a time, Jell-O — or more specifically, gelatin, the building block of the Jell-O and the Jell-O salad — was once a staple of luxury meals, like Napoleon-Bonapart-and-King-George-IV-kind-of luxury meals. Naturally, this sort of spread wouldn't be possible were it not for the fact that gelatin managed to impress the tastebuds of celebrity chefs, like Marie-Antoine Carême, a contemporary of King George and Napoleon Bonapart.

Jell-O Salads Once Represented Wealth And Status

Claudia Lamascolo

This recipe is one of our favorites and we made these with a combination of baby shrimp and imitation crab meat ( you can also use canned lump crab meat). These patties are very flavorful with all the delicious seasoning for any seafood lover that melds together perfectly into patties.

Seafood Delight: Shrimp & Crab Cakes

Anthony Bourdain knew a thing or two about beef. Even after his death in 2018, the chef, author, and world traveler is a guiding light for many home cooks looking to level up their culinary game (or simply look cooler when ordering at restaurants). His opinions on food hold some serious weight with foodies worldwide, and everything from his favorite fast food burger (In-N-Out's Double Double) to his favorite Parisian restaurant (Le Dôme Café) have been recorded as gospel.

The Most Perfect Cuts Of Steak According To Anthony Bourdain

The oven is a kitchen workhorse that helps cooks create delicious culinary masterpieces — from hearty breakfast bakes to cozy dinner roasts and everything in between. Using this appliance isn't too complex; however, one seemingly small detail contributing to consistently great oven cooking is mastering the art and science of positioning food in the oven cavity. Knowing when to use the top, middle, and bottom racks in your oven helps ensure cooking time is optimized, you maximize the full potential of the appliance, and meals are cooked perfectly every single time.

Cook Smarter: When To Use The Top, Middle, And Bottom Racks In Your Oven

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thymeofseason

This Hungarian Chicken Paprikash recipe is a true classic from Hungary, showcasing tender chicken smothered in a deliciously rich and creamy paprika sauce. Chicken Paprikash, or Paprikás Csirke as the Hungarians call it, is a classic dish from Hungary. It features juicy chicken simmered in a creamy, flavorful paprika sauce, usually served with egg noodles or dumplings.

Classic Hungarian Chicken Paprikash: Tender Chicken in Creamy Paprika Sauce

Some like it smothered in a robust Bolognese or tossed with a simple fresh tomato sauce. Others like it swirled in a creamy spinach sauce or mixed with pungent garlic and anchovies. However you like it best, there’s no denying that pasta is one of the most popular dinner choices. And for good reason. It’s fast, simple and delicious and just about everyone loves it. But have you ever noticed that pasta at a restaurant just tastes better than homemade? Well, there’s a reason for that, and it’s not necessarily that chefs are adding more salt or fat. In fact, there are simple techniques (and a little culinary know-how) that can help you replicate restaurant-quality pasta at home.

Why Pasta Tastes Better at Restaurants, According to a Former Line Cook

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How Fish And Chips Became Britain's Defining Street Food

Many countries have an emblematic street food, like tacos in Mexico or ramen in Japan. For Britain, that dish is fish and chips. Its appeal is...

How Fish And Chips Became Britain's Defining Street Food

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