2. Toss shrimp with olive oil, salt and pepper in a medium bowl. Refrigerate, uncovered, for 15 to 20 minutes.

The series of Homemade Salami continues, today at our collection we are going to add a classic of the Italian tradition: ...

By now, we all know what a Buffalo wing tastes like. That tangy, buttery, vinegary staple is perfect in its own greasy way.

1. Heat butter and oil in a wide, heavy pot over low heat. Sweat onions and until soft. Add rice and cook, stirring to coat the grains with butter, until opaque, 3 to 5 min.

Add 1½ teaspoons of crushed calabrian chiles. This condiment is spicy, but not overwhelmingly so — and I say that as someone who likes things on the milder end of the heat spectrum.

Ingredients: Calabrian Chili Butter: 1 lb of soften unsalted butter 1 Tbs of minced garlic 1 Tbs of fresh lemon juice 3 Tbs of calabrian chili paste Pinch of kosher salt & pepper Directions: Blend ...

And at East Williamsburg newcomer Bar Madonna (367 Metropolitan Ave), the team takes those good ol’ goombah traditions and gives them an irreverent twist: think a clarified Bellini on top, hot ...