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At his restaurant, John Besh simmers the broth for his bisque with the crushed shells of whole blue crabs. Chopped shrimp boiled in their shells flavor the broth for a home version of Besh's tapioca-studded bisque.
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Made in an Instant Pot(R), this rich red posole features pork shoulder, hominy, and lots of spices and herbs.
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Get Spiced Beef Brisket with Smokey BBQ Sauce (Texas) Recipe from Food Network
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Chicken stew with loads of onion, garlic, and mushrooms is a hearty and warming meal for cold evenings.
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Get Cape Cod Chopped Salad Recipe from Food Network
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Like home canning, the canning process seals in corn's natural goodness and nutrition, making it the perfect, flavorful addition to these fritters.
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Get Fish Taco Recipe from Food Network
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Recipe for Smoky Halibut Paella with Brown Basmati Rice, as seen in the January 2008 issue of 'O, The Oprah Magazine.'