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 ...

Crab bisque has a posh reputation, likely because of the cost of crab and the numerous steps in the traditional method of making rich, creamy bisque from scratch. At home, though, a few shortcuts will ...

Thirty-minute, one-pot weeknight soups that have depth are a cook’s best friend. Crab and Shrimp Coconut Bisque falls into this category of epicurean delight. While traditional crab bisque is weighty ...

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 ...

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 ...

This week's roundup of most viewed cooking videos includes the tiger blood sorcery of Charlie Sheen and a double helping of Foodwishes vlogger Chef John for a quick crab bisque recipe and grilled ...

If you've ever tasted she-crab soup, you know it's like a warm hug in a bowl — rich, creamy, and just the right balance of briny sweetness. But have you ever wondered where this Southern delicacy ...

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 ...

In a large soup pot, melt the butter. Add the onion, celery, scallions and bay leaves and cook over moderate heat until softened, 5 minutes. Stir in the flour and cook, stirring, for 2 minutes.