Chef bud Andersen is back in the Studio 4 kitchen sharing another delicious dish we all need to try and make at home. Today ...

Ingredients 1/4 cup red wine vinegar 1 garlic clove, grated 1 teaspoon finely chopped fresh oregano 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 15-ounce can chickpeas, ...

If you’re serving this salad for lunch, add some toasted bread or croutons for extra crunch. If you’re looking for more ...

I like my pomelo salad to be quite pure ... Remove the heads and shells from the shrimp (save the heads and shells to make shrimp stock for another dish). Cut a slit down the back of the shrimp ...

Cook until melted and aromatic, 1-2 minutes. Spoon sizzling shrimp butter over plated shrimp ... Serve with toasted bread and/or a green salad.