1. For the pasta, in a large cooking pot, bring 4–5 litres of water to the boil and add a fistful of salt. 2. In a large bowl ...

As I wrote in my latest column, for me, the feeling of spring (and now early summer) is brought about by eating crab more than any baby green vegetable. At restaurants in L.A., crab exists, of course, ...

Leave it to Ina Garten to make nacho average nachos. In her latest cookbook, “Modern Comfort Food,” Garten incorporates a special ingredient that takes the comforting snack to a whole other level. A ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

Sheri Castle shares her nostalgic take on deviled crab, a dish she’s loved since childhood. Sheri Castle shares her nostalgic take on deviled crab, a dish she’s loved since childhood. Although she ...

“Hot seafood spring” is my favorite time of year. Though all seafood is hot when you cook it, of course, I’m referring to the seafood boils of my youth that proliferate in the South (where they use ...

“Anyway, like I was sayin,’ shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir ...