Tanya Edwards is an award-winning journalist, writer, and editor living in New England. A contributor to Eater since 2022, she’s been in food media for over a decade. As someone who lives in a small ...

A jar filled with homemade stock surrounded by mirepoix ingredients - Madeleine Steinbach/Shutterstock We are convinced that briny and aromatic seafood stock is what inspired the term "liquid gold." ...

Paella may look simple from a distance, but authentic Spanish paella is built on layers of technique, patience, and deeply concentrated flavor. From slowly developing a seafood stock with shrimp heads ...

Learn how to make a large batch of fish stock, an essential base for seafood sauces, soups, and meals. This basic recipe allows for the addition of optional white wine and is perfect for freezing for ...

Crudo e Nudo chef Brian Bornemann makes an aromatic shrimp stock to bolster the seafood flavor of pasta sauces, soups and more. But home cooks can also make this flavorful, shrimpy stock; simply ...