Tom Yum Goong is Thailand’s iconic spicy and sour soup with shrimp, fragrant herbs, chili heat, and bright citrus notes in every spoonful.

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 ...

BATON ROUGE, La. (WAFB) - I think it is safe to say that of the seafood varieties available to the Louisiana cook, crab holds first place by a mile. Recipes will vary from the outdoor crab boil to the ...

Creole Pumpkin Soup, Tableau's recipe (Photo by Molly Kimball) (Molly Kimball) Think of this soup as part pumpkin soup, part gumbo. And chef Ben Thibodeaux of Tableau makes it even easier for us to ...

The following recipe from “Fine Cooking Soups & Stews: 150 Comforting Year-Round Recipes” (Taunton Press, 2013), reminds of some of the flavors profiles in the Thai chicken noodle soup served at ...

Mirliton, which originated in Mexico, is known by many Americans as "chayote squash" or "vegetable pear" and by the French as "christophene." The vegetable was brought to Bayou Country by the Canary ...

13 ounces shrimp shells (from about 4 pounds of shrimp) (see Note) Instructions: Rinse the shrimp shells thoroughly and drain them. In a medium stockpot over medium-high heat, melt 8 tablespoons of ...

The Washington Post Food staff answers questions about all things edible. Q: What do you recommend using for fish stock if I don't have bones to make my own? I routinely buy chicken stock in a box if ...

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 ...