Dear Recipe Wrangler, I recently had dinner at Kion, a Peruvian-Japanese fusion restaurant near Avenue A. Everything was delicious, but my husband and I particularly loved the soup, a slightly spicy ...

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 ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Growing up in New England, I’ve eaten ...

The recipe actually calls for whole shrimp that you behead and de-vein yourself, using both heads and shell to flavor the stock. I use EZ-Peel shrimp sans heads and think it comes out great. Since ...

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 ...

In a class by themselves, bisques are delicious soups featuring lobster or shrimp as the main ingredient. They are essentially cream soups with the addition of tomato paste which gives them their ...

This recipe was developed by Shirley Corriher of Atlanta, who teaches food science and cooking classes around the country. She told me that I wouldn’t believe how thick, creamy and rich-tasting this ...

Chowder and bisque: They're two sides of the same delicious coin, right? Creamy and thick, both styles of soup have French beginnings (more on that later) and tend to be made with seafood, although ...

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 ...

After chatting with Heather Vaughan for last week's Chef Chat, she was kind enough to pass along her recipe for Shrimp Bisque. A rich and creamy base provides the perfect backdrop for a ton of plump ...