In 1868, Tabasco, world’s favourite hot sauce was born in Louisiana’s Avery Island. Nearly 157 years later, Tabasco now produces 700,000 sauce bottles a day. On a chilly morning inside the ...

Shrimp: Pour a drizzle of sesame oil into a frying pan over medium heat and brown the shrimp. The sauce: Mix directly on the plate: soy sauce, peanut butter, crushed garlic clove and ginger ...

While fried calamari is great with marinara, other sauces also do the trick. From creamy remoulade to sweet chili sauce, we ...

Chef Camerron Dangerfield stopped by to show us how to make his spicy spring shrimp with a Greek yogurt sauce. 1. Heat olive oil over medium heat until shimmering. 2. Sauté Shrimp, 1/2 teaspoon ...

For lighter appetites, the “Breakfast Crumble” combines house-made granola with Greek yogurt, seasonal berries, and honey. It’s refreshing and substantial without being heavy—perfect for mornings when ...

Shrimp fried rice on its own is great. But with creamy-ketchupy yum yum sauce? It’s, well, you get it. By Emily Weinstein After last week’s newsletter about the food my children eat (and don ...

The “Marinated Tomatoes” are a bright, acidic counterpoint to some of the richer dishes, and the “Broiled Grapefruit” with a ...

6 big raw shrimp. Peeled, deveined and with tails on. 6 bacon slices. Chili pepper flakes. Red wine vinegar. Extra virgin olive oil.

a rich, creamy Marzetti ranch fused with the unmistakable flavor and excitement of TABASCO ® Pepper Sauce. With spicy food booming and ranch remaining America's #1 dressing, consumers are ...

Marzetti® Spicy Ranch Seasoned with TABASCO® Sauce brings the perfect blend of heat and creaminess to fans who refuse to settle. For over a century, Marzetti and TABASCO® Brand have been ...

When I ladled the shrimp over some tender pasta and sat down with my husband Ben, he didn’t even realize I made the recipe differently! The sauce was THAT good! Since then ... STEP TWO: Add the garlic ...

After deglazing, add butter to create a rich, spicy, and tangy sauce that coats the shrimp for flavor in every bite. Martin advocates serving the shrimp straight from the pan — just grab ...