Why we’re ditching the classic blanch and shock.
Save yourself some scrubbing and transform brown bits into silky sauce.
And where it comes from, anyway
(And invented for one, too)
An in-between dish for an in-between time of year.
Use that jar of bacon fat to add flavor to everything. Everything!
It sounds straight from an "it came from the deep" scenario—but it's actually pretty good.
Move over steak -- there's a new meat in town.
Master the art of the sauté -- starting with shrimp.
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