In a state blessed with no shortage of outstanding dining options, Tognazzini’s Dockside Restaurant distinguishes itself by ...

2 pounds large shrimp, shelled and deveined, tails left on 3 garlic cloves, minced Juice of 1 lime Kosher salt 2 tablespoons Annatto Oil or corn oil 1 small onion, minced 6 scallions, white and ...

2. Toss shrimp with olive oil, salt and pepper in a medium bowl. Refrigerate, uncovered, for 15 to 20 minutes.

Leo is on the ground floor of the Kimmel Center at Broad and Spruce, offering seasonal dishes as well as a prix fixe ...

Ducks Diner in Orange Beach is a local and visitor favorite! They serve breakfast all day, along with traditional lunch ...

Blue Dog Bistro in Ocean Springs, Mississippi, offers a unique menu for brunch and lunch. You get to decide if you feel ...

Based on the experience with multiparametric bioelectronic sensor chips for the monitoring of living cells, we have combined the established multi-well-format with the advantages of microelectronic ...

Fry 4 or 5 shrimp at a time until the kataifi is golden brown and crisp, about 1 minute per side. Drain the shrimp on the rack. Season with salt. Serve the shrimp with the orange-rosemary sauce.

For the indecisive (or simply the very hungry), the Swamp Platter presents a veritable tour of Florida’s waters, combining fried Mayport shrimp, fried flounder filet, frog legs, gator tail, deviled ...

1. In a medium bowl, stir together the grated pickles, dill, oil and garlic until combined. Add the yogurt and stir until ...

Seventeen restaurants in Peckham will be offering £10 specials on the Friday 4th-Sunday 6th July, with a portion of every ...

The great American corn obsession drives production, fuels tradition and anchors everything from go-to snacks to everyday meals. As modern ingredients crowd the market, corn ... Read moreThe post From ...