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. Read more
Serve this rich and hearty meat loaf with mashed potatoes and sauteed cabbage. Read more
Beef is marinated with a dry rub, smoked, and braised for a succulent entree. Serve with Potato Cakes, Braised Cabbage, and Glazed Carrots. Read more
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. Read more
These light and lemony pancakes are a burst of morning sunshine. Read more
These unique spicy crab cakes get a further kick from homemade sweet-and-sour jam. Read more
