Bryan Washington

Oct 17, 2024 | gocentenary.com | Vance Feuerbacher |Zin'Tavious Smith |Jacob Wilson |Bryan Washington

Batesville, Ark. - The Centenary football team is set to face the Lyon College Scots on Saturday afternoon in a Southern Collegiate Athletic Conference contest set for 2 p.m. at Pioneer Stadium.

Aug 29, 2024 | petaluma360.com | Bryan Washington |Priya Krishna |David Tanis |Ali Slagle

It's easy to gush over summer food, to feel grateful for the generous produce and farmers that have eased our cooking lives. Thank you for the juicy spills of tomatoes and stone fruit, for the smell of basil leaves and melon rinds and for all the color and crunch. I'm also sentimental for the staccato sounds and movements of cooking at this time of year. The chop-chop-chopping. Sizzles. Searing.

Aug 29, 2024 | pressdemocrat.com | Bryan Washington |Priya Krishna |David Tanis |Ali Slagle

It's easy to gush over summer food, to feel grateful for the generous produce and farmers that have eased our cooking lives. Thank you for the juicy spills of tomatoes and stone fruit, for the smell of basil leaves and melon rinds and for all the color and crunch. I'm also sentimental for the staccato sounds and movements of cooking at this time of year. The chop-chop-chopping. Sizzles. Searing.

Aug 29, 2024 | navapi.pressdemocrat.com | Bryan Washington |Priya Krishna |David Tanis |Ali Slagle

2 pounds medium-large shrimp (about 26 to 30 per pound), peeled and deveined (tails optional)Flaky sea salt and coarsely ground black pepper1 large pinch freshly chopped flat-leaf parsleyTorn or sliced crusty bread, for servingBring a pot of water to a boil, preferably not too deep, so you can watch the shrimp as they cook. Pour the olive oil and lemon juice into a baking or serving dish, preferably a white one to show off the colors of the finished dish.

Aug 29, 2024 | sonomanews.com | Bryan Washington |Priya Krishna |David Tanis |Ali Slagle

Ingredients:3/4 cup extra-virgin olive oil, plus more as needed1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons)2 pounds medium-large shrimp (about 26 to 30 per pound), peeled and deveined (tails optional)Flaky sea salt and coarsely ground black pepper1 large pinch freshly chopped flat-leaf parsleyTorn or sliced crusty bread, for servingPreparation:1. Bring a pot of water to a boil, preferably not too deep, so you can watch the shrimp as they cook.