*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. 2 pounds large shrimp (18-20 count), peeled and deveined 1 to 2 tablespoons olive oil, optional 1 tablespoon oak smoking chips ...

There’s something special about smoked meals, but it shouldn’t feel like solving a puzzle every time you make them. These 19 recipes take all the guesswork out, leaving you with straightforward dishes ...

Shrimps are not only delicious, but also extremely versatile in the kitchen. In this slideshow, we present a selection of 10 ...

This dish represents chef Jernard Wells’ Southern roots and the flavors he associates with family. Growing up, he would always look forward to nights when they’d gather around the table to eat his ...

This is one of the dishes I have come to rely on when I don’t feel like cooking – it’s as close as I come to waving a magic wand at dinnertime. There’s hardly anything to do to get it to the table, ...

This recipe is similar to the New Orleans-style barbecued shrimp, but Marcelle peels the shrimp to make it easier to serve.Roasted shrimp with garlic and smoked paprika Makes 4 servings 4 tablespoons ...

This is an archived article and the information in the article may be outdated.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. In a cast iron skillet, lay the shrimp down, ...

I've always found the practice of food smoking intimidating. Discussions about wood chip types and temperature gauges generally make me want to run and hide, as does the prospect of a hulk of bone-in ...

Just about every night this time of year, the most seductive smell breezes into my apartment like a taunt. Somewhere some neighbor has fired up a hardwood grill for dinner while I’m trapped with ...