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 ...

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 ...

The sights, sounds and aromas of the Free Press Food & Wine Experience are still swirling around in my head. And the edibles prepared and presented by many metro Detroit restaurants are tantalizing my ...

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 ...

Thirty-minute, one-pot weeknight soups that have depth are a cook’s best friend. Crab and Shrimp Coconut Bisque falls into this category of epicurean delight. While traditional crab bisque is weighty ...

Lisa D. Cooper wrote, "I would love to have the Cantina's recipe for shrimp bisque that they prepare at least once a week." "The chicken bisque," she continued, "is good, too, but not as good as the ...

Instructions: Place stock in a large heavy-bottomed stock pot over medium-high heat. Add lobster base, tomato paste, peppercorns, bay leaves and cayenne. Meanwhile, melt margarine or butter in a ...

We love the Seafood Bisque at the Marietta Fish Market. Unfortunately, we live two hours away from there so a round trip of four hours isn't practical. Is there any chance they would give you the ...

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 ...

I cannot resist a good lobster recipe. And when I saw this lobster stew recipe, its decadence and layers of flavors made me ...

Just in time for the Easter and Passover observances: Please share your favorite holiday recipes, or request a recipe for a dish you’ve been longing to make. We’ll run as many as we can through April.

If there’s any soup that’s associate with haute cuisine, with silver cloches and officious servers brandishing stiffly starched napkin on their forearms, it’s a seafood bisque. A classic shrimp bisque ...