A tomato-y caldo stars albóndigas de camarón. The secret to the meatballs' fluffy, tender, bouncy texture is a mix of big chunks of shrimp with a binder made from shrimp blended with onion and garlic.

Meatballs don’t always have to be meat. Along the Mexican coast, you can find brighter variations of meatballs made with ground fish and shrimp that shatter your expectations of what albóndigas can be ...

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One hot, steamy afternoon in Singapore, I dropped into Bumbu, a Thai-Indonesian restaurant in an old district near the famous Sultan Mosque. I hardly noticed the charming colonial ambience of the ...

Banana blossoms are found in salads throughout Southeast Asia, usually flavored by a dressing that includes lime juice, fish sauce and sugar. Their beautiful purple-red outer leaves sometimes are used ...

Brine shrimp, tiny crustaceans living in the Great Salt Lake area for hundreds of thousands of years, are now officially the state crustacean of Utah. Utah Gov. Spencer Cox signed House Bill 137 into ...

Lucien Keefer and two friends wore canvas sacks on their feet dancing on dried shrimp while a crowd of parents watched on. “It feels like stepping on dried cereal in sandbags,” the 7-year-old Keefer ...