The recipe actually calls for whole shrimp that you behead and de-vein yourself, using both heads and shell to flavor the stock. I use EZ-Peel shrimp sans heads and think it comes out great. Since ...

Every Thanksgiving and every Christmas, I look for something new to make for the holidays. This year, a friend hosting Thanksgiving managed to wow me with the first course, which is saying something, ...

1. Heat a 4-quart saucepan over medium heat; add 3 tablespoons of the butter and let melt. Add the onions and bay leaf, and cook, stirring constantly, until the onions just begin to brown, about 6 to ...

Q. My husband and I really, really enjoy the crab and shrimp soup at Joe’s Riverside Grille in Pompano Beach. We would love to have the recipe. — Boone Smith, Fort Lauderdale A. Thanks to co-owners ...

Gnocchi light as clouds, sauces so smooth they’re like velvet, macarons that dissolve to nothing in your mouth, pates and mousses as fine as Irish butter, a rain of Parmesan like fine dust. Achieving ...

Geraldine Shanahan of New Braunfels wanted the shrimp bisque that Foley's in Sharpstown made. May Belle Dreibelbis sent her version of the recipe. Dreibelbis sent in the microwave directions. I mixed ...

Mention the word "bisque" in south Louisiana, and one made with crawfish comes to mind. Making such a bisque is almost a daylong affair, and fewer cooks are making it these days. I make it once a year ...

Risotto con gamberi is like a little taste of northern Italy, where it's super popular in places like Liguria and Veneto.

In a class by themselves, bisques are delicious soups featuring lobster or shrimp as the main ingredient. They are essentially cream soups with the addition of tomato paste which gives them their ...