The Cuisine-Hopping Appeal of Dried Shrimp

Authors: nytimes Diners Journal   Fred R. Conrad/The New York Times David Tanis, who writes the weekly City Kitchen column, is the author of two cookbooks, “A Platter of Figs and Other Recipes” and “Heart of the Artichoke and Other Kitchen Journeys.” The gumbo in this week’s City Kitchen column includes a particularly interesting ingredient: dried...

Freshwater Shrimp: Still Not A Midwestern Cash Crop

Some farmers growing shrimp in Midwestern ponds say they do it for love, not money. Despite recent advances in feed and efforts by several states to make shrimp-farming here a viable business, it's still fraught with too much economic risk to attract many growers. » E-Mail This     » Add to
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Pull Out the Pizelle Maker: It’s Weird Holiday Food Time!


Pull Out the Pizelle Maker:…

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