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To prepare this brothy stew full of wonderfully moist snapper, tender squid and plump mussels and clams, chefs at Don Alfonso teach students to prepare the ingredients separately so nothing gets over- or undercooked. A lush saffron zabaglione, which gets stirred into the stew, presents another fun challenge: to cook egg yolks in wine slowly over the gentle heat of simmering water until they're fluffy but not scrambled.