Étouffée tends to highlight shellfish like shrimp in a roux-based sauce, while gumbo features a wider range of ingredients ...

Lisa Cericola has been on staff at Southern Living since 2015. As Deputy Editor, Lisa manages the food and travel departments and edits those sections of each issue, as well as digital content.

When Italians hear the word panzanella, they automatically think of the wonderful crisp tomato hors d’oeuvre flavored with olive oil, basil leaves, a touch of black pepper and topped with ...

Sullivan's Steakhouse's executive chef, Max Ceaser, and general manager, Chris Stevens, demonstrate how to prepare George's Bank seared scallops. Sullivan's Steakhouse is located at 1128 ...