I want to make my all-time favorite shrimp fra diavolo but, this time, I'd like to make it with a white sauce (think of linguini with white clam sauce) instead of a tomato based one. Can anyone tell me how to make a sauce like that?
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
In this week's episode of CHOW Happy Hour, Martin Cate, owner of Smuggler's Cove in San Francisco, shows us that a holiday party doesn't have to be all spiked cider and boozy eggnog. Drawing inspiration from a friend's latke party, Martin mixes it up with a fresh and fruity spiced holiday sangría.