Andrea Aliseda is a food and culture writer, and plant-based cookbook author of Make It Plant-Based! Mexican, based in Los Angeles. Peer inside a Latin American kitchen, and you will most likely find ...

Devein the shrimp: Use a small, sharp knife to make an incision along the back of each shrimp, cutting through the shell, and remove the dark “vein.” Pat shrimp dry with a paper towel and place them ...

Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...

To prepare the marinated shrimp on the plancha, start by cleaning the shrimp: remove the tail and shell but keep the head (1) ...

Want to throw an easy winter gathering? Start with Staub's cast-iron plancha and sizzle your way through crowd-pleasing ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Decanso Restaurant Los Angeles combines the ...

In 2011, Lilly Kanarova and Josh Kobrin opened the kind of restaurant they wanted to eat in: a relaxed spot serving exceptional cheeses and cured meats, plus Spanish-style tapas and wines drawn from ...