This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Growing up in New England, I’ve eaten ...

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 ...

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 ...

The name “Bisque” is derived from the French phrase, ‘bis cuites,’ which means ‘twice-cooked.’ First sauteed lightly in their ...

13 ounces shrimp shells (from about 4 pounds of shrimp) (see Note) Instructions: Rinse the shrimp shells thoroughly and drain them. In a medium stockpot over medium-high heat, melt 8 tablespoons of ...

To stream WWL TV on your phone, you need the WWL TV app. Arrange the biscuits on the prepared baking sheet then brush the tops of them with buttermilk. Place the baking sheet in the freezer for 15 ...

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

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 ...

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, ...

DEAR SOS: The Mango Fool in Long Beach has a delicious shrimp bisque that I would love to make at home. I think it includes generous additions of nutmeg and Parmesan cheese. Heat the oil in a large ...

When we think of store-bought soup, it's often the cheap canned kind that comes to mind. Most supermarkets, however, offer somewhat more upmarket refrigerated soups, including the luxurious-sounding ...

Seafood gets a bad rep among home chefs. Too many of them falsely believe that fish is too hard to cook at home. Well, that’s a huge misconception, as we can attest. Lobster spring rolls? We can whip ...