Tender shellfish, such as oysters, are prime candidates for quickly-made soups. With a minimum of on-the-stove cooking, this fresh oyster bisque is ready to serve in just 35 minutes, making it a boon ...

Sauté artichokes, onions, celery and bell pepper until soft. Add garlic, stock and cream and simmer for 30 minutes. Puree mixture in a blender or using a stick blender and strain. Return to stove and ...

In a two-gallon stock pot, melt butter over medium-high heat. Add artichoke hearts, onions, celery, bell pepper and garlic. Saute five to ten minutes or until vegetables are wilted and artichokes are ...

1. Place the punch bowl where you want to serve it. Add the hot coffee. Add the cinnamon stick to the coffee. Prepare the orange peel and the lemon peel. Stud each length of peel with the cloves.

I always look at a person differently if they don’t like shellfish. It’s sustainable, it’s not overly fishy, and it’s a key part of virtually all the world’s most beloved cuisines. Turning our food ...

A couple weeks ago, Steve and I were out of town and stopped into a highly recommended seafood place for dinner. Steve started the meal with his dozen oysters on the half shell. I don't eat them, but ...

The bisque is made from a house stock, Luick said, and while he was careful not to divulge the “little things” he adds to make it his own recipe, Luick did note he puts sherry and a touch of Prunelle, ...

The Hummingbird Way Oyster Bar is just a little bit off the beaten path, but people keep blazing a trail to it. In 2013 it was Guy Fieri, singing the praises of the fried flounder in curry sauce; now ...

In a 2-gallon stockpot, melt butter over medium-high heat. Add artichokes, onions, celery, bell peppers, minced garlic, and basil. Sauté 5–10 minutes or until vegetables are wilted and artichokes are ...