Crudo e Nudo chef Brian Bornemann makes an aromatic shrimp stock to bolster the seafood flavor of pasta sauces, soups and more. But home cooks can also make this flavorful, shrimpy stock; simply ...

When I cooked at the Charleston Wine and Food Festival a few years ago, I asked the owner of the home where I was cooking to order local shrimp for the dinner I was preparing. Shrimp that fresh and ...

There is a difference between shrimp risotto and this shrimp risotto. Let me explain: This one is better. Let me explain further: This one uses a simple shrimp stock to cook the arborio rice (as ...

Getting your Trinity Audio player ready... Water that’s boiling is boring. Stock that’s boiling is not. Many cooks routinely make stocks (some call them broths) using leftover chicken carcasses or ...

Tanya Edwards is an award-winning journalist, writer, and editor living in New England. A contributor to Eater since 2022, she’s been in food media for over a decade. As someone who lives in a small ...