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 ...

Nothing says indulgence like noshing on some seriously giant Alaskan king crab legs. They’re not just tasty, they’re a low-fat source of protein — one leg has about 25 grams of protein, and a whole ...

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 ...

Recipe is by Teresa Day. Yields 8, 1 cup servings. ½ cup butter 1 small onion, chopped 2 cloves garlic, minced 4 ears corn ¼ cup flour 1 cup half and half 2 cups chicken broth or seafood stock 1 ...

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 ...

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 ...

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 ...

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 ...

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 ...

Q: I’m wondering if you have been asked for the recipe for Crab bisque from Mangos on Las Olas? If you have, I would very much like to have it. Thank you. — Libby McMahon, Fort Lauderdale A: I hadn’t ...

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 ...

I'm seeking the recipe for Crab Bisque that was served at Mac’s Cafe in the Short North in the mid- to late 1990s. — Chris Dobias, Pickerington When answering a specific request, please submit a ...