Cream, butter, crabmeat, and shrimp — what's not to like? But the game-changing ingredient of this rich chowder from Andrew Zimmern is an easy homemade stock using existing ingredients (cobs from the ...

Saute carrots and celery in butter until veggies are tender. Add flour and stir continuously for 5 to 10 minutes, until lightly browned, taking care not to scorch. Deglaze with wine. Add stock and ...

When it comes to decadence, you can’t beat fresh crab. Whether you are looking for an elegant party appetizer, a savory main course, or a hearty soup, crab never disappoints! Jumbo lump crab meat ...

Chef David Rose joins TODAY’s Jenna Bush Hager and Sheinelle Jones to share two game day dishes inspired by the two Super ...