Serve up some SHRIMP
AP Photo - - Shrimp Piri Piri.
By HOWIE RUMBERG
Associated Press
Fresh, raw shrimp should be firm, have a shiny, brittle shell and little odor. If you smell ammonia, pass. I use one pound of medium shrimp, which generally run 35 to 40 shrimp a pound.
If you do buy shrimp still in the shell, here’s the best way to prepare them: Boil the shell-on shrimp in seasoned water, then rinse them in cold water to stop the cooking process.
To peel them, start at the head and remove the shell section-by-section working down the tail. Then pinch the tail at the bottom to push the meat up and free it from the shell.
If there is a dark ‘‘vein’’ — it’s really the digestive track — running down the back of the shrimp, you can remove it by making a small cut with a paring knife lengthwise and pulling it out.
Brown butter lends easy, deep flavors to pasta
By J.M. HIRSCH
Associated Press
Olive oil, salt, pepper and pasta.
Despite the simplicity of the combination, it’s an Italian classic that can pack killer flavor with little effort.
Up and herbal!
Take a hint from the French and perk up your morning fare with the incomparable flavors of fresh herbs.
With just a few snips of your kitchen scissors you’ll transform your favorite egg, potato or crepe.
Recipes to spice up your breakfast with fresh herbs
The resinous floral flavor of lavender is lightened by earthy sweet apples in these muffins. Fresh or dry lavender flowers can be used interchangeably since their flavor and volume are nearly the same.
» Full StoryFood additives are there for a reason
Without food additives, spoilage and loss of food to pests would be more common. In addition, many foods would be lower in nutritional quality and less appealing in looks and taste to consumers.
» Full StoryEnjoy your green veggies
Despite unfavorable reviews from one former U.S. president, broccoli remains tremendously popular.
» Full Story
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