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fromBoston Herald
2 weeks ago

Steamed mussels get bite from spicy sausage

The fatty ground pork that makes the spreadable salume such a tasty topping for pizza and pasta melts when it is heated up in a pan, blooming the Calabrian chile in the sausage's own fat. The result not only imbues the dish with a flaming red hue - that bleeds onto your fingers, if you're not careful - but adds a spicy, umami-rich flavor that is quite addictive.
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fromTasting Table
3 weeks ago

Ina Garten's Shrimp Cocktail Breaks Tradition (But Adds Way More Flavor) - Tasting Table

Roasting shrimp at 400°F for 8–10 minutes produces tender, slightly caramelized shrimp ideal for a shrimp cocktail served warm or at room temperature.
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