The best fried rice I ever tasted was made in a cooking class by cookbook author Grace Young. Up to that time I had only eaten takeout fried rice and I found it very salty, mushy and packed with ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

The get-up is courtesy of Joseph Harris, who has opened for business right there near the alley. While eight to 10 helpers mill around tending cooler, condiments and three hissing propane burners, ...

Alabama's blue crab catch -- at 1.4 to 4 million pounds per year -- may be tiny compared to the nearly 30 million pounds Maryland has pulled out of Chesapeake Bay but the state has certainly gained a ...

There's nothing like a fresh crab cake, hot and crispy right off of the pan, but Andrew Zimmern actually prefers to eat his ...

The seafood shack is an icon of Southern foodways, a line that can be traced along the Atlantic from Nana’s in Charleston to Desposito’s in Savannah. And if you’ve vacationed anywhere from Key West to ...