The mortar, pestle and cutting board in your kitchen are modern versions of manos and metates—ancient cooking implements ...

Every part of the crab is usable, but not all parts of the crab are equal. To raise lower-quality bits of crab up a few ...

Pho, consommés, and bisques are just a few of the wide array of soups you can curl up with at cozy restaurants across the ...

Opened: 1956: The Mai-Kai, which reopened in November 2024 after four years of repair and renovation, is a Fort Lauderdale treasure. Expect kitschy charm, Polynesian dancers and large drinks, which ...

Ministry of Crab has a no- freeze policy at all its outlets, so Sri Lankan mud crabs are brought in live and kept alive until ...

Stephen Sawitz reveals the hidden complexities of running a century-old seafood institution in Miami Beach in our latest Executive Profile.

Joe’s Stone Crab has been cracking claws and feeding the masses since 1913, making it as essential to the city as all-night clubs and humidity. If you go during stone crab season in the winter ...

Ensure your crab claws are fresh by checking for: Firmness – Should feel firm, not mushy. Color – Snow Crab = reddish; King Crab = deep orange-red. Smell – A clean, ocean-like scent (avoid strong ...

In a series of dives over the next year, he and his team filmed more than 200 cuttlefish hunts, from crab-eye view. In a study published last month in the journal Ecology, the scientists ...

A Louisiana classic, our blue crab au gratin is a Louisiana classic baked with Gruyère and béchamel. It’s decadent with just the right amount of fanfare, and the cherry on top is butter-fried ...

It's particularly good with strong cheddar and a wholesome, oaty bread, like this soda bread recipe from our sister publication, BBC Good Food. Crab apple jelly can also turn a lacklustre gravy into ...