The first time I made this dish, my husband delighted in its briny goodness. “This tastes like something a mobster would eat,” he said, meaning that it’s rich and satisfying and seems luxurious. So it ...

Shrimp and grits is the epitome of southern Lowcountry cuisine. Traditionally, cheesy corn grits are topped with tomatoey shrimp, bacon and bell pepper. This recipe takes a slight departure from the ...

Peel shrimp, but do not remove shell from tail sections. Butterfly shrimp: Working with one shrimp at a time, insert tip of knife or kitchen shears about 3/4 of the way into the shrimp at the head end ...

This dish combines briny seafood with rich cheese and the natural acidity of tomatoes. Here are three bottles — a sparkling wine from Spain, and one white each from Italy and France — that have the ...

Here’s a casserole that’s easy enough for a weeknight and good enough for company. Although the original recipe called for orzo, we liked the way stelline, small pasta shaped like stars, created a ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

SHORTCUT COOKING: Frozen shellfish and spinach plus instant couscous help cut your prep time Since this week is FOODday's annual tomato issue, it's only fitting that we provide a Shortcut recipe that ...

While simplicity often reigns when making salads, a little attention to how you put them together can make a difference — not just in presentation, but also in flavor. There’s certainly nothing wrong ...

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