Heat butter and sauté the chopped almonds till lightly fried. Add flour and sauté till lightly fried. Add water gradually ...

Dread the thought of eating ham for weeks? Rosheen Kaul’s recipes bring extra flavour, salt and crunch to leftovers from your ...

The Chateaubriand three-course menu for two includes Chateaubriand with Roasted Shallots, Red Wine Demi Reduction, Sauce ...

Peel and devein 1 pound raw jumbo shrimp if needed, then pat dry with paper towels.

The maximum number of slices that one egg can produce on the little guillotine is nine – in theory – but it feels mean to ...

Combine water, beer, garlic, a few slices of lemon and seasonings in a large pot and bring to a boil ... shrimp turn pink. Drain and chill shrimp. Serve chilled with shrimp cocktail sauce and ...

While the ingredients you need to make a classic seafood-boil sauce include seafood stock, butter, and lemon juice, to craft a more versatile dip, you need mayonnaise, ketchup, hot sauce ...

Kelchner's Seafood Boil Marinade and Sauce brings the aromatic, savory flavors of an East Coast seafood boil such as bay, celery, onion, and garlic with notes of butter and a slight spiciness straight ...

We strategise which stations to hit first, which dishes need to take up more space on our plate, and how to best to delegate ...