The head is the only part of the fish that is not good for seafood stock. These easy recipes walk you through the ins and outs of making seafood stock from scratch. Keep these on hand, as the results are worth the easy effort.
Try this recipe to create a full-flavored fish stock to use in soup and stew recipes.
Add a little French flair to your table with this shrimp, scallop, mussel, and whitefish-loaded soup. Check fresh mussels carefully before adding to the broth and discard any mussels that gap open and do not close when tapped lightly with a finger.
Forget pre-cooked shrimp--acquire the skills for how to grill shrimp, and you'll find it's a quick and tasty way to prepare this seafood staple.
While the turkey may be the centerpiece of your holiday feast, sometimes it's upstaged by what's inside the bird--the turkey stuffing, or dressing, as some people prefer to call it. Stuffing has been used for centuries in all types of foods, though it's hard to say for sure when knowing how to make turkey stuffing first became essential to creating a proper Thanksgiving feast. Classic turkey stuffing is made with bread, spices and herbs and stuffed inside the main cavity of the bird, though you can cook it separately in a casserole or baking dish, too.