Chef Rick Shell makes a lobster broth using lobster bodies, onions, celery, carrots, garlic, corn cobs, herbs, water, bay leaves, and tomato paste all boiled and simmered for an hour, then strained. You can also use any kind of seafood broth.
Serve this rich and hearty meat loaf with mashed potatoes and sauteed cabbage.
Beef is marinated with a dry rub, smoked, and braised for a succulent entree. Serve with Potato Cakes, Braised Cabbage, and Glazed Carrots.
When you roast winter root vegetables along with shallots, leeks, and garlic, they caramelize and become sweet. Although this soup takes about an hour from start to finish, the resulting flavor is startlingly complex. It’s important to cut the vegetables about the same size to ensure even cooking.
These light and lemony pancakes are a burst of morning sunshine.
These unique spicy crab cakes get a further kick from homemade sweet-and-sour jam.
This refreshing, flavorful gazpacho is great on a warm summer day or evening. Serve with slices of crusty bread.
