You’ve probably had crab rangoon at a Chinese or Thai restaurant in the U.S., or at least seen it on the menu. The hot, cheesy, seafood-stuffed won-ton appetizer has an exotic-sounding name and a ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. Although Lorenza Aznar is not a Maryland native, the executive chef of Annapolis’s Sailor Oyster Bar fell in love ...

Whether you want to serve oysters on the half shell, crisp calamari, or caviar-topped canapés, this collection of Food & Wine ...

Robert St. John, author of the new "Deep South Parties, or, How to Survive the Southern Cocktail Hour Without a Box of French Onion Soup Mix, a Block of Processed Cheese, or a Cocktail Weenie" ($19.95 ...

Controversial, perhaps, but hear me out. The climate is controlled. The parking is handled. The children can go elsewhere. The food can be hot! Now, there are tons of times where live sports are ...

The Los Angeles Rams and San Francisco 49ers are facing off in this weekend's Sunday Night Football game. To celebrate the two California teams, chef Alex Guarnaschelli is cooking up two tasty ...

I really like to maximize an expensive ingredient like crab and dip a smart and tasty way to do just that. Buy really great quality crab meat so it is front and center in the dish. Technique tip: To ...

Preheat oven to 350 degrees. In a medium bowl, toss together celery, green peppers, scallions and parsley. Add crab meat, half the bread crumbs, dry mustard, hot sauce, heavy cream and all but 2 ...

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