We are huge fans of good old fashioned crab boils. Screw the temperature – they make us feel like we’re at an ocean-side resort, steps from warm, white sand and gently lapping waves. A recent trip to ...

Like "barbecue," "shrimp boil" is both a noun and a verb, a regional dish cooked in tall pots over propane flames from the mid-Atlantic region all the way down to the Gulf of Mexico. I grew up in ...

Working with live crab doesn’t have to be a harrowing and briny episode of Iron Chef, but it does take a steady hand, confidence, and the tolerance for mess-making. If you have the patience and ...

My mirliton dressing is an authentically delicious take on the New Orleans-area holiday favorite, y'all!! Overflowing with ...

When I was growing up in New Orleans, seafood was a part of our meals three or four times a week throughout the year, not just during Lent. What's different now is that the boiling pots make their ...

In a city that famously boasts historic crab houses steaming fragrant seafood, global chain Red Lobster’s newly released boils were bound to make some local waves despite having the endorsement of its ...

Crab season kicks off this month and three newly opened North County restaurants offer fresh ways for diners to indulge their crab passions without having to trap the crustaceans themselves. On Sept.

In celebration of the June food issue, Men’s Health is hosting its first-ever cooking school. Four of New York’s chefs–Sullivan Street Bakery’s Jim Lahey, Tertulia’s Seamus Mullen, Kin Shop’s Harold ...

Hunter Lewis is the editor-in-chief of Food & Wine. Prior to his time at Food & Wine, Hunter worked for Cooking Light, Southern Living. Like "barbecue,""shrimp boil" is both a noun and a verb, a ...