shrimp

Longtime saucier Greg Rosary shares his back-of-house secrets from one of the busiest restaurants in the country

Chef Ricky Moore of the Tar Heel state (and Pepsi’s hometown) shares a recipe inspired by his childhood

This delicious ode to NOLA makes a bit of a mess, but the bestselling author swears “the taffy is worth the pull”

How much shrimp is required to create a movie classic? About six thousand pounds, apparently

From the historic Charleston style to flavorful twists with global influences, here are some variations to try

A twist on a Southern classic, from the chef bringing world flavors to Florida’s 30A

A simple yet elegant celebration of summer from Vishwesh Bhatt

Sam Davis, the new G&G Club executive chef, adds a sweet Creole spin to a Southern favorite

Plus, two seafood sauce recipes

With a dash of curry powder and a swirl of coconut milk, the Garden & Gun Club chef puts a Bay Area–spin on the Southern staple

A couple finds a nearly sixty-year-old message washed ashore on Florida’s Marco Island

Do you really need to remove that dark stripe down a shrimp’s back? Getting to the bottom of a Southern debate

New Orleans chef Colleen Quarls shares her spin on a party favorite

Take cues from generations of cooks on Edisto Island, South Carolina: Master this basic recipe, then build on it

In her new cookbook, Jubilee: Recipes from Two Centuries of African American Cooking, author Toni Tipton-Martin traces the history of a favorite Lowcountry dish

A guaranteed crowd-pleaser, courtesy of Brennan’s in New Orleans

Author and TV fixture Carla Hall shares her take on the Lowcountry classic, one of 145 recipes from her new book

A scaled-down version of a seafood party spread

Chef B.J. Dennis shares his recipe for gumbo’s Lowcountry cousin

Ultrasweet Gulf Coast Royal Reds are worth shelling out for