The key to a successful seafood boil lies in combining the perfect blend of ingredients, patience, and camaraderie. In the South, seafood boils aren’t just considered meals—they are something more ...

Up and down the Eastern seaboard, summer means seafood of some variety, whether that's Rhode Island clam cakes, Maine lobster, or a lowcountry boil in the Carolinas. But if you get a little bit deeper ...

In a really big stock pot, bring water, seafood seasoning and beer to a boil. Add potatoes. Cook over high heat for 8 minutes. Add smoked sausage and corn and continue to cook for another 3 to 4 ...

Locals, visitors, and a star-studded judging panel voted this the top crawfish boil restaurant in a cookoff over Super Bowl LIX weekend. Ashley Day is Food & Wine's associate editorial director. She's ...

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 ...

Here’s a straightforward approach to boiled shrimp, which is always a simple and tasty way to feed someone you love. Supply a hearty loaf of artisan bread, and if you think it’s necessary, some sort ...

Everyone who knows Larry Thompson knows him as Mr. Shrimp. That's the brand he has built supplying restaurants around New Orleans with seafood, especially colossal shrimp, and it’s become an identity ...

This column is not about my father. My father, Charles Kendrick-Holmes, died in September at the age of 80, and since then I’ve mentioned him in at least six of my weekly columns, most recently at ...