Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Eric Kim's Shrimp Cocktail. This method for a ...

Perfectly cooked and chilled shrimp neatly arranged on a platter is inviting. It's also a party-pleaser and staple on the holiday appetizer table. But too often, those nice-looking shrimp are rubbery, ...

At our house, we’re pretty picky about shrimp cocktail sauce. The bottled stuff doesn’t make the cut. That’s the reason we use the restaurant tried and true recipe. Simple and flavorful. The prefect ...

A classic shrimp cocktail is considered the quintessential appetizer for any party or soiree. What you may not know is, however fancy this dish seems, it’s actually pretty easy to pull off. Here’s all ...

Prepare the poaching liquid: In a medium saucepan, combine water and wine. Squeeze lemon halves over pot and add along with bay leaves, peppercorns, sugar and salt. Bring to a gentle simmer over high ...

In this easy grilled snack, watermelon wedges pick up subtle smokiness from the grill, complemented by a crunchy blend of ...

Shrimp — those caught in the Gulf of Mexico by Louisiana shrimpers, to be exact — may well be its own food group at our house. My kids have been conditioned to spot shrimpy imposters. When it came ...

Here’s how to make Shrimp-Olive Cocktail, Quick Shrimp a la Broiler, Pasta With Shrimp, Cherry Tomatoes and Fresh Basil and Easy Grilled Honey Shrimp.

Preparing this retro appetizer at home, and doing it perfectly, gives you the wherewithal to eat a lot of a really good thing. By Eric Kim For his coming birthday, the chef Fred Morin of Joe Beef in ...