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Wok Skills 101: How to Deep Fry at Home
I'd be willing to wager that anyone who complains how difficult and messy it is to deep-fry at home has never tried deep-frying in a wok. Why don't people fry at home? The most common answers are: it's messy, it's expensive ("What do I do with all the leftover oil?"), and it's unhealthy. Well a wok can certainly help solve your first two problems. You're on your own for the third. This is our second piece in this week's Wok Skills 101 series.Frozen Shrimp: To Use or Not to Use?
The best seafood is nearly always the freshest seafood. And the best shrimp are the freshest shrimp—right? Maybe not. Here are five reasons why frozen shrimp may actually be better.More Memorial Day Grilling
For those who want to try something different for Memorial Day, we just found this recipe for Grilled Lemongrass Shrimp Skewers on Ravenous Couple. The food looks gorgeous and sound delicious and we're so adding this to our menu this extended weekend....Blogwatch: Vietnamese Caramel Shrimp (Tom Rim)
This Vietnamese caramel shrimp recipe from Closet Cooking is the perfect opportunity to try your hand at using caramel in a savory dish. "Simmering or braising in nuoc mau (Vietnamese caramel sauce) is fairly common in Vietnamese cuisine." Kevin, the blog's proprietor, uses a relatively simple recipe to make the caramel and sauté the shrimp. Once you make the caramel, the dish comes together in less than ten minutes. Follow Kevin's example and serve it over coconut jasmine rice so it soaks up all that salty-sweet saucy goodness....Blogwatch: Jumbo Empanadas's Shrimp-Topped Deviled Eggs
Halloween is over, but we still feel a bit devilish. So when blogger Brilynn of Jumbo Empanadas asks, "What's your favourite hors d'oeuvres or appetizer," we responded by Blogwatching her picturesque Shrimp-Topped Deviled Eggs. Retro-chic at its best and most delicious. Besides deviled eggs, any other appetizers worth selling your soul for?...Snapshots from Hawaii: Garlic Shrimp
Oahu's North Shore is known for its big waves, but I went there for its big shrimp. After spending the morning frolicking in a Lost filming location, we found just what were looking for at the legendary Giovanni's White Shrimp Truck: shrimp. Lots of it. Drowned in garlic and butter....Grocery Ninja: Smells Like Home
The Grocery Ninja leaves no aisle unexplored, no jar unopened, no produce untasted. Creep along with her below, and read her past market missions here. My family travels several months out of the year, and it is unusual for all of us to be in the same place at the same time. While we travel light, the one item we always have space for is a bottle of my mom’s hae bee hiam or chili shrimp paste. It doesn’t look like much, and it doesn’t even sound like much, but when you arrive in a foreign country and the weather’s cold, the stores are closed, and you’re just not up to greasy take-out…this stuff is ambrosia over plain white rice....Photo of the Day: Shrimp Army
The shrimp in Zach's photo of a giant pan of paella look like they're simultaneously searching the sky for a UFO...or someone to save them from becoming part of a tasty dish. Ah, too late—they're dead. And sooo delicious!...Wal-Mart's Push for Sustainable Seafood
Wal-Mart sells more than 50 million pounds of shrimp a year, most of it from Thailand, where the company has put into place new rules requiring the shrimp to be farmed in environmentally sound ways as certified by Global Aquaculture Alliance or Aquaculture Certification Council....Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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