If you've ever eaten a seafood dish at a restaurant and then tried to replicate it at home, only to find it's not as good, the secret ingredient you're probably missing is homemade fish stock. Dishes ...

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 ...

Pan-fried shrimp are spooned on top of a mound of cheesy grits and topped with the rich shellfish stock as the finishing touch. Michael Reed is the lauded executive chef and co-owner, with his wife, ...