I bought some amazing smoked shrimp at Calumet Fisheries in Chicago, and I'm wondering if i can stretch their delectable flavor even further by cooking with the smoked shells in a tomato sauce or broth. Has anyone ever tried?
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Kim Alter--now of Plum, formerly of Haven, in Oakland, California--stands up for how much food actually costs, yo.