Creamy and velvety, this crab bisque soup recipe is divine. Everyone will think it took all day to make, but really it's ready in no time at all. Serve as a first course for your holiday dinner or for ...

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 ...

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 ...

1. Melt the butter in a dutch oven or heavy pot over med-low heat. Add the green onion and celery and cook 5 minutes or until tender. Add the sherry and cook a couple more minutes. 2. Stir in the ...

BATON ROUGE, La. (WAFB) - The term bisque refers to a thick French cream soup made of puréed fish, shellfish, poultry, meat or vegetables and traditionally thickened with rice. There are many ...

Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food evokes memories, instantly bringing you back ...

I’ve been under the weather since before Christmas with the upper respiratory crud that seems to going around, so I haven’t been doing much in the kitchen lately. The piddly bit of cooking that I’ve ...

Coterie member Heidi Larsen pairs her miniature crab cake poppers with a spicy aioli so delicious it puts tartar sauce to shame. Suffice it to say, we’ll be reaching for this recipe whenever hors ...