Terri Ciccone is Eater’s Deputy Director of Audience Development. She has helped shape social, video, and newsletter content strategy around everything Eater audiences love — food, dining, restaurant ...

Almost offhandedly, Tommy Pearson points across the ocean toward the horizon: “Look at all those birds, must be some dolphins coming.” Sure enough, a couple of minutes later we’re in the midst of a ...

While shrimp and prawns can both be used for these shellfish dishes, prawns boast a bigger size and more dramatic presentation when served whole, head included, making them more worthy of a ...

Prawns come only from freshwater and are larger and meatier than the commonly available shrimp. Because of their tons of nutritional benefits, prawns are a hit among health experts. They are rich in ...

They are huge, these Santa Barbara spot prawns. And they are coddled all the way to the table. They are caught in traps at depths up to 1,600 feet, carefully brought aboard small shrimp boats and kept ...

David Kuchta, Ph.D. has 10 years of experience in gardening and has read widely in environmental history and the energy transition. An environmental activist since the 1970s, he is also a historian, ...

If you are a seafood lover, you would know how difficult it is to cook the same. However, it is definitely worth the wait. When it comes to seafood, prawns are enjoyed all year round. These crunchy ...

Squid ink pasta is tailor-made for a seafood sauce, so I headed straight for the prawns after popping a packet of pennoni ...

Prawns are among the most popular seafoods in the world. This sea creature has ten legs and primarily lives in freshwater. They are generally longer in shape as compared to shrimp and can also be ...

The famously curt (or misunderstood?) aunty behind the Pek Kio stall closed shop for three months. Why? 8days speaks with Tham Lay Mon before Wah Kee’s upcoming reopening.

The annual Spot Prawn Festival is returning to False Creek Fishermen's Wharf for its milestone 20th anniversary celebration.