Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with a spacious kitchen. They often bring some of their ...

I’ve just finished my last “Thanksgiving on a roll,” as I call a leftover turkey sandwich, this past Sunday. Between some really good bread and a slather of high quality mayonnaise are slices of ...

Q: Last night, I ate at The Regional Kitchen and Public House in West Palm Beach. It’s amazing! Hats off to “Top Chef” star Lindsay Autry on her new restaurant. Being a Southerner from Atlanta, I just ...

4 pounds (16 to 20 count) shrimp, peeled and deveined 1. In a large bowl, whisk together the lemon juice, wine vinegar, mustard, garlic and salt. Slowly whisk in the olive oil. Stir in the pimento, ...

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.

We understand you might be a bit hesitant about pickling seafood. Pickling, after all, entails sticking something in brine and keeping it there until it becomes ... well, more flavorful, but also a ...

If your friends are like mine, and I have no reason to believe that they are any different, they come to the party hungry. I’m not saying they starve themselves or deprive themselves of sustenance in ...