7 Weeknight Shrimp Dinners
The word "shrimp" in a main course promises a dinner that's fast, healthy and protein-packed: a savior on a weeknight, an elegant companion at a party and every role in between.
The word "shrimp" in a main course promises a dinner that's fast, healthy and protein-packed: a savior on a weeknight, an elegant companion at a party and every role in between.
Kitchen Daily | Posted 03.21.2012
Seafood lovers rejoice! We've got a gallery of 30 amazing shrimp recipes, from fried shrimp to grilled shrimp and everything in between. Whether you'r...
Posted 02.24.2012
When you visit a lobster pound, your choice of lobster size is usually fairly limited. There are 1.5 pounders for the truly dainty, two and 2.5 pounde...
Carl Safina | Posted 03.18.2012
When the Exxon Valdez ran aground in Alaska's Prince William Sound, it unleashed a regional catastrophe whose effects continue to play out these two decades later. One such apparent effect was the subsequent collapse of the region's herring.
HuffingtonPost.com | Lynne Peeples | Posted 01.05.2012
Kaichang Li was wading in the surf off the Oregon Coast when he spotted the future of superglue. Beneath the surface, a group of blue mussels anchored...
Posted 01.08.2012
So you've already given up your commitment to keeping kosher and gone to the allergy doctor for immunotherapy treatments to get rid of your shellfish ...
The Daily Meal | Posted 11.09.2011
Lobster is one of those ingredients that you don't expect to see on the menu of a fast food chain -- the health risks associated with shellfish, and t...
Peter Hanlon | Posted 05.25.2011
85 percent of oyster reefs have been lost globally. In many bays, once-plentiful oyster reefs are now functionally extinct. But shellfish lovers shouldn't panic -- most of the oysters they eat today are farmed.
Aki Kamozawa & H. Alexander Talbot | Posted 05.25.2011
Most people don't season their lobster. In our new book, Ideas in Food, Great Recipes and Why They Work, we talk about brining and why we think it's i...
Peter Hanlon | Posted 05.25.2011
A number of seafood-centric writers and scientists recently gathered to tackle a not-so-common question: Can New York seafood be local again?
Liza de Guia | Posted 05.25.2011
I met up with Phil Karlin a couple weeks ago to learn all about small, family-owned commercial fishing operations in the New York area.
Josh Ozersky | Posted 05.25.2011
Chef Jason Marcus of Traif demos his psychedelic foie gras, eggs, hot sauce, and maple gastrique, and also tells a memorable story about a rogue hasid...
Liza de Guia | Posted 05.25.2011
The modest mom & pop seafood shop into a thriving and respected wholesale/retail fish business, supplying over 400 of NYC's "most discriminating" chefs, in addition to seafood lovers visiting their 6,000 sq. ft. Chelsea Market store.
AOL News | Andrew Schneider | Posted 05.25.2011
...Environmental activists fervently insists the impact on food from BP's gift that kept on giving for more than three months lies just beneath the su...
Kerry Saretsky | Posted 05.25.2011
Clams Bouillabaisse is a streamlined version of the traditional Marseilles fisherman's stew. A pot of liquid gold broth, gilded with saffron, sloshing with fennel, shallots, and garlic, white wine and tomatoes and sweet sea clams.
Liza de Guia | Posted 05.25.2011
The Media Consortium | Posted 05.25.2011
by Sarah Laskow, Media Consortium blogger The Deepwater Horizon oil spill in the Gulf of Mexico is worse than anyone thought, and the crisis will lik...
Liza de Guia | Posted 05.25.2011
Shared from food. curated. So where do YOUR loyalties lie? East Coast or West Coast Oysters? I found a Native New Yorker who wants to share why she t...
Susie Middleton | Posted 05.25.2011
Secretly, I could live on chocolate and coffee. But don't tell anyone, since I make my living writing about vegetables. And my darkest secret is this: My favorite thing in the whole world is (or was) chicken pan drippings.
AP | CAIN BURDEAU | Posted 05.25.2011
NEW ORLEANS — Federal officials plan to ban sales of raw oysters harvested from the Gulf of Mexico unless the shellfish are treated to destroy p...
Wendy Gordon | Posted 05.25.2011
Oceans have absorbed about a quarter of all CO2 emissions, or about 530 billion tons over the last 250 years. But add enough CO2 and you lower the pH, creating a less hospitable environment for many forms of sea life.
Nicole Williams | Posted 11.17.2011
A meal involving business is never about the food -- it's about building a relationship. So when it comes to ordering, be sure to avoid these five selections.
Huffington Post | Barbara Fenig | Posted 05.25.2011
It's summer, and as many head to the beach with hopes of enjoying fresh seafood, the practice of killing live lobsters in boiling water is drawing new...
Dave Hill | Posted 05.25.2011
Australian Eric Nerhus had half his body inside a shark's mouth, which is kind of gross and also really bad for Eric Nerhus because -- as seafaring attack animals go, sharks are pretty much the worst.
Food52 | Posted 05.30.2012