Chef Bobo, aka Robert Surles, is the retired executive chef and director of food services for the private Calhoun School, where his innovative lunch program influenced institutions globally. He owns ...

This recipe comes from celebrity chef Jacques Pepin. Heat olive oil in nonstick skillet over medium-high heat. Add onion. Cook until transparent. Add garlic. Cook another minute without browning. Add ...

Fresh shrimp in a light Provencal sauce is one of celebrity chef Jacques Pepin’s creations I tasted on a cruise. With a restaurant named after him on the Oceania Marina, Pepin told me that he wanted ...

1. Heat 2 tbsp olive oil in a small nonstick skillet over high heat. Add shrimp and cook, stirring, until pink and beginning to curl, about 2 minutes. Set aside. 2. Heat the remaining 2 tbsp. olive ...

Fresh shrimp in a light Provencal sauce is classic French bistro-style food. The Provence region in southern France is famous for this sauce made with onions, garlic and tomatoes. If your tomatoes ...

Fresh shrimp in a light Provencal sauce is one of celebrity chef Jacques Pepin's creations I tasted on a cruise. With a restaurant named after him on the Oceania Marina, he told me that he wanted to ...

Fresh shrimp in a light Provencal sauce is one of celebrity chef Jacques Pepin’s creations that I tasted on a cruise. He told me that he wanted to serve bistro-style food in the restaurant named after ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

One of the easiest of the Crescent City's classic recipes -- one that wows folks in restaurants and at home -- is New Orleans-style barbecue shrimp. The dish made famous by Pascal’s Manale on Napoleon ...