The technique of brining has a far wider application than holiday birds like Turkey alone, and most meats don't need to be ...

To find out more about dry-brining shrimp, Food Republic spoke to chef Simpson Wong, of Kancil, a Malaysian restaurant in New York. "I dry brine the shrimps to achieve a bouncy texture," he said.

Serve with the shrimp. To brine the shrimp before roasting, soak shell-on shrimp in 8 cups of water mixed with ⅓ cup kosher salt and ⅓ cup sugar. Or you can use all salt. Brine about two hours ...

And three more one-pot dinners, because you’ve got better things to do than the dishes. By Emily Weinstein Happy holidays, everyone! It’s my last newsletter of the year, and I have a gift for ...