We are making gumbo and I have beautiful head on shrimp! Thinking about pulling them off before adding the shrimp to the gumbo -- can I fry them in some way? Cornmeal? Flour? Anyone ever done that, maybe to serve as a little extra crunch?
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.