This recipe is excerpted from Voraciously’s Essential Cookbooks newsletter series, Charlotte Druckman’s curated list of 10 desert-island cookbooks that she believes are essential to a modern home cook ...

In a battle long ago and far away, the Mexican army defeated French army invaders in Puebla. But, luckily for lovers of loaded nachos and frozen margaritas who will carouse this week from sea to ...

Stir together scallions, thyme, chiles, lemon zest and juice, oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a small bowl. Bring 2 quarts water to a boil in a large saucepan. Add bay leaves, sugar, ...

PREPARATION: To assemble, in a large shallow bowl, evenly divide the tomato-Chardonnay. Position pickled shrimp and vegetable salad in the center of the dish. Evenly divide sea scallops between the ...

I love this dish because it can be made ahead of time and is great for entertaining. The shrimp is so flavorful and versatile, I've also served it on tostadas and avocado toast. Technique tip: Make ...

F&W Editor in Chief Hunter Lewis uses a broth spiked with Old Bay Seasoning, fennel seeds, and red pepper to flavor field peas and shrimp before giving them a quick soak in a lemon-sherry vinaigrette.

Aguachile is best immediately after it’s made, so don’t make more than you intend to serve and eat. Gabriela Cámara suggests enjoying it with tostadas or tortilla chips and beer, mezcal, tequila or ...

Oteo is a locally owned authentic Mexican Restaurant with a modern twist which has been in business since 2013. Mosi Oteo, Chef and Owner, joined Jenny Hardman in our kitchen with tips to make the ...