Gourmet Live and Epicurious staff and contributors name their most savory, succulent, sweet, and all-around stellar meals of 2012

Chef John Besh demonstrates an easy method of deboning a flounder while keeping the fish whole. Why would you need to do that? To stuff it with crabmeat and shrimp, of course....

What makes a memorable memoir is the ability to tell a story and illuminate truths. Three different chefs have done just that—with recipes, to boot.

Celebrating St. Joseph’s Day at church, many families pay tribute to the Sicilian carpenter saint by sprinkling this flavorful bread crumb “sawdust” over pasta....

The flour you use for fresh pasta determines its texture. All-purpose makes softer noodles, while bread flour or semolina, makes sturdier pasta with more bite.

This butter works the best when it’s prepared ahead. I like to use this seasoned butter on just about everything, from pasta to sautéed shrimp.

This sauce is classic for New Orleanians. Recipes vary, but canned tomatoes can be brought back to life by adding spices and pinch of sugar.

The heads and shells really make this dish, giving it the deep, nutty flavor you can get only from toasted shrimp shells.

Using this spice blend is the truly easiest way to consistently achieve the Creole flavor. Spices will last for six months in an airtight container.

I hang on to the fish heads and bones and the shells of shrimp, crab, and crawfish as flavor bases for the best stocks.