Master chef specialties include lump crab fried rice, gyu don, orange chicken, beef bulgogi, crazy fish, trio volcano, katsu ...

“Eos is the goddess of the dawn,” says Ron Bonifacio, one of the partners behind Eos & Nyx, the hottest new hang in downtown ...

Food is more than just sustenance; it holds connection, comfort, and memory. For chef and writer Julie Lin, it also serves as ...

This easy lunch or dinner recipe features pan-fried chicken breasts coated in a sticky, sweet-spicy sriracha and honey sauce.

CHARLESTON, S.C. (WCSC) - The South Carolina Shrimpers Association released the names of 25 restaurant businesses named in a federal lawsuit accused them of defrauding customers over the source of ...

The South Carolina Shrimpers Association filed a lawsuit accusing 25 restaurants in the state of falsely advertising their shrimp as locally caught.

But it's the 1,500 to 2,000 pounds of shrimp raised annually at Faul Family Riverside Farm that sets it apart from the majority of farms situated on the 12.4 million acres of farmland across the ...

Charleston restaurants, including Page's Okra Grill, Sunsets, and Tavern & Table deny claims that they are misleading customers by selling imported shrimp.

OLYMPIA — The Washington Department of Fish and Wildlife updated its shrimp seasons this weekend, canceling the scheduled July 18-19 opening for all shrimp species in Marine Area 6 (Eastern Strait of ...

Grill the shrimp for just about three minutes on each side. Once cooked, dress it with a little sea salt and fresh lemon juice. Place the shrimp in a bowl, add your peas and coconut kosho sauce.

Place the shrimp in the saltwater and swirl. Leave the shrimp in the saltwater for five minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with 1/4 teaspoon garlic salt.