Butterfly the shrimp and very lightly pound them to flatten them a little bit. Keep cold until ready to use. Combine the 1 cup all-purpose flour with a heavy pinch of salt in a bowl. In a separate ...

Prepare the poaching liquid: In a medium saucepan, combine water and wine. Squeeze lemon halves over pot and add along with bay leaves, peppercorns, sugar and salt. Bring to a gentle simmer over high ...

Holidays are a great time to revisit the classics. Marie Rose sauce is a British variation on the ketchup and mayonnaise condiment that shows up in a vast array of cuisines. This one is seasoned with ...

Crudo e Nudo chef Brian Bornemann makes an aromatic shrimp stock to bolster the seafood flavor of pasta sauces, soups and more. But home cooks can also make this flavorful, shrimpy stock; simply ...