"Cooking shrimp in the shell maximizes its flavor. This stock is quite spicy, and the shrimp should be cooked at least 2 hours ahead and left in the liquid. Eat them at room temperature, sucking out ...

If you're familiar with French cooking, then there's a good chance you've heard to les oeufs Jeannette, stuffed and pan-fried ...

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If you want to make your dinner party a hit, or just want to fancy up your salmon, then consider this tip from Chef Jacques ...