A bisque is a cream-based soup of French origin, typically made with shellfish. Seafood bisques are very popular in Maryland [where I spent part of my childhood] and can be found in just about every ...

Forget the sugar plums. On the eve of Dungeness crab season, dreams of drawn butter — and crabcakes, crab bisque and cioppino — are running through our heads. Here are four of our favorite ways to ...

Elizabeth from Pendleton, Ore., writes in with an old recipe for crab bisque that her family enjoys around the holidays. The recipe is simple and easy to make, but loaded with fat and calories from a ...

The Dungeness crab are back, and as the 2017 season gets underway, we have a handful of scrumptious recipes that range from crab cakes to bisque and even a Dungeness cobbler. Mendocino’s First Prize ...

Snohomish reader Becky Marshall recently told us her favorite version of seafood bisque (a recipe she got years ago from Buffy somebody on a TV show) had gone missing, and asked if Forum cooks could ...

Preheat the oven to 400 degrees F. Place the crab shells on a baking sheet and roast them in the hot oven until fragrant, about 5-7 minutes. Meanwhile, place the olive oil in a large pot over medium ...

Quickie Corn and Crab Bisque has creamy richness without using any actual cream. (Alicia Ross/Kitchen Scoop) Shakespeare's Juliet most likely said it first "What's in a name?" But while such a ...

Q. My sister in Rochester, N.Y., absolutely adores the crab bisque from Mangos on Las Olas. I would like very much to make it for her when she visits me. — Louise Bennett, Fort Lauderdale A. Kitchen ...

Traditionally, the name of a recipe was the key indicator of its main ingredients or the process by which it was made — especially in French cuisine. In today’s world of fusion, quick and even ...

Executive Chef Charles Draghi is known for his commitment to helping create non-traditional, sustainable food sources, including his work with the invasive green crab. In the video above, Chef Chuck ...

A vivid emerald bisque with a texture so luscious you’d never guess it was made without a drop of cream. A chunky chowder rich with the earthy flavor of freshly dug potatoes and the pungent sweetness ...

is a senior reporter who has covered AI, robotics, and more for eight years at The Verge. Speed and consistency: these are the two qualities that Tim Anderson says he most values in the kitchen. As a ...