"These shrimp are my go-to whenever the menu needs a jolt of sunshine, smoke and heat," the private chef says Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the ...

In this episode I roast a spatchcocked chicken on one sheet pan with Yukon gold potatoes, carrots and leeks, all coated in a ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. There’s simple cooking. Then there’s fast cooking. When I’m making ...

In the Kitchen today, we welcome Chef Nick Rabar from Avenue N / Honey Bird making Grilled Chicken W/ Arugula & Calabrian Chile Chimichurri!

Add oil olive oil to a hot saute pan. Then add shrimp to pan. Season the shrimp with salt and pepper cook for 3-5 mins. Add the Calabrian butter to pan and toss until the shrimp are coated in butter.

In the kitchen today, we welcome Chef Alexia DiGiglio-Mancini from U Had Me At Kitchen making Pasta with Spicy Calabrian Chili Passata Sauce.

Viral private chef Rob Li knows a thing or two about classy, coastal cooking, and he says this dish encapsulates it. "The recipe was inspired by summers in the Hamptons, but it’s my way of proving ...