I need to make a file gumbo tonight before a great deal of crab goes bad. I usually make stock from shrimp shells, but don't have them handy. I plan on tossing in peeled shrimp later, but need a sub for the stock. What would work?
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.