Yotam Ottolenghi is a writer and the chef-owner of the Ottolenghi restaurants, Nopi and Rovi, in London. He is an Eat columnist for The New York Times Magazine and writes a weekly column for The ...

From salads to sheet pan suppers to soups, and more, read on for our favorite 20-minute dinner ideas that will save suppertime on your busiest days.

A shrimp and quinoa skillet shows how to pull together a one-pan dinner using lean protein, no-chop vegetables and quick-cooking grains.

Lent has long been a season of tradition and reflection, and it can also be an opportunity to introduce your family to exciting new flavors that may become staples in your kitchen. If preparing ...

Chefs and fishmongers share the frozen seafood they swear by — from shrimp to salmon — and explain why it often tastes better, costs less, and lasts longer than ‘fresh.’ ...

Lemon, basil, sun-dried tomatoes, and fennel add fresh flavor and brightness to weeknight pasta. Serve with a simple green salad and crusty loaf of bread and you have a complete meal.

The U.S. Food and Drug Administration (FDA) has classified a voluntary recall of frozen cooked shrimp as Class II after the product was found to have been made under insanitary conditions with ...

An alert issued by the Canadian Food Inspection Agency (CFIA) is prompting restaurants, hotels and institutional foodservice providers in the province of Quebec to pull a popular seafood product off ...

You don’t need to follow protein-maxxing internet trends like the viral Biscoff “cheesecake” or buy the latest protein-infused products to get your daily dose of protein. If you’re looking for a ...

This weeknight pasta combines butternut squash ribbons, sweet shrimp, and crunchy walnuts. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He is the founder of ...