Shell the shrimp right at the table and then dunk each one into our positively irresistible cayenne-spiced sauce.. Get the Recipe.

Gently boil over medium-high until kale is tender and bread is almost dissolved, about 10 minutes..Meanwhile, mash 1 cup beans with remaining 1 cup chicken stock in a medium bowl using a fork.

Add bean puree, remaining whole beans, and remaining 1 teaspoon salt to Dutch oven; gently boil until beans are tender, about 10 minutes.Season to taste with black pepper and additional salt.. Divide soup evenly among serving bowls; drizzle with olive oil and sprinkle with grated Parmesan.. Editor's Note: We've retested this recipe in the F&W Test Kitchen and updated it to address the comments below.You can use the original recipe's full cup of olive oil for richer flavor or adjust the amount and use less if you prefer; here, we've reduced it to half a cup.. Save.Not all roasts have to spend all day in the oven: These are ready in less than an hour.

From a juicy rack of lamb with a sweet and spicy sauce to whole roasted branzino and roast beef, there's a tender roast to fit into your meal planning schedule.. 01. of 11.Rack of Lamb with Mustard Shallot Sauce.

Sweet and spicy mustard-shallot sauce brings depth to medium-rare, juicy lamb that's ready in 45 minutes.

The rack is seasoned and seared until golden brown and then roasted for a quick 20 minutes.Young's favorite way to season a wok quickly is to make popcorn.

The high-heat frying and even spray of oil from the bursting kernels helps fortify the patina of a wok, resulting in both a snack and a well-seasoned pan.. How to Stir-Fy.Heat wok or skillet over high until a drop of water evaporates in 1 to 2 seconds; swirl in 1 tablespoon oil.. 2.

Add seasoned chicken to wok; cook, undisturbed, 1 minute.Cook, stirring and tossing constantly, until chicken is no longer pink, about 1 minute.. 3.