Crudo e Nudo chef Brian Bornemann makes an aromatic shrimp stock to bolster the seafood flavor of pasta sauces, soups and more. But home cooks can also make this flavorful, shrimpy stock; simply ...

We all want that deep, briny flavor in our seafood stock — the kind that makes a shrimp bisque sing or takes a paella from decent to destination-worthy. If you wish to truly enhance the flavor of your ...

Tanya Edwards is an award-winning journalist, writer, and editor living in New England. A contributor to Eater since 2022, she’s been in food media for over a decade. As someone who lives in a small ...

A simple homemade shrimp stock gives this rich risotto a savory, seafood-flavored edge. Winemaker Cinzia Merli makes this zucchini risotto simultaneously rich and light with small sautéed pieces of ...

For tuna tartare, Crudo e Nudo chef-owner Brian Bornemann utilizes shrimp stock, onion confit and white soy sauce, which give it rich umami flavor. You can make the stock and confit in advance. The ...