In a 12 inch skillet, combine the sugar and 2 tablespoons of water. Cook over medium high heat, occasionally swirling the pan, until the caramel is mahogany in color and is lightly smoky. Remove from ...

This is the time of year when food writers start lamenting about how much we’ve all indulged. We offer up lighter recipes as a way to make amends for our fourth-quarter behavior. Mea culpa, and pass ...

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She likes shrimp both deep-fried and dipped in tartar sauce or raw with spicy ...