This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. In Memphis and the Midsouth, we know ...

Yields 4 servings. Recipe is by Teresa Day. ½ teaspoon paprika ½ teaspoon chili powder ½ teaspoon cumin ½ teaspoon salt ¼ teaspoon black pepper ½ teaspoon garlic powder 1 tablespoon unsalted butter 1 ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. KANSAS CITY, Mo – In this week’s COOKING ...

Pascal Manale's BBQ shrimp. J.A. writes, "Many years ago when we lived and worked in New Orleans, we ate at Pascal's Manale and had the BBQ shrimp. I have been making it ever since. We got it out of a ...

In "Jubilee: Recipes from Two Centuries of African American Cooking" (Clarkson Potter), Toni Tipton-Martin puts forward a new vision of African American cuisine. She drew on her personal collection of ...

With the back-to-back punch of COVID-19 and Hurricane Ida, chef Jarred I. Zeringue decided it was time to shake things up — and finally get out the cookbook he had been working on for several years.

Fresh fruit and a hot grill are a match made in summer heaven. To showcase my favorite of the season’s grilled fruits (sorry, pineapple), I created these sweet and spicy grilled shrimp and mango ...

Add Yahoo as a preferred source to see more of our stories on Google. Luckily, stepping up your appetizer game doesn't mean you have to sacrifice the ease of making what you already know. Exhibit A: ...

In this week's COOKING WITH GATES, Chef Michael Pennington, of MyChef KC, is creating a delicious recipe with the seasonings and sauces found at Gates Bar-B-Q! This Week, we’re featuring his BBQ ...