“No, fine dining culture is not dead, but it has certainly evolved over time,” it said.

fresh or thawed frozen.boneless, skinless chicken breasts.

and thighs, cut into 1-inch pieces (about.andouille sausage.(such as Zummo’s), halved lengthwise and cut into 1/4-inch-thick slices.

, cleaned and quartered.(about 1 1/2 teaspoons).

(such as Crystal or Louisiana), plus more for serving.

raw large shrimp.Buttery Brioche Hamburger Buns.

Making homemade buns is easier than you think, and it's a surefire way to impress your family on burger night, or your guests at your next backyard get-together.Let your mixer do the work of bringing the dough together, then shape the soft, pliable dough into buns.

Keep the buns whole until you're ready to serve, then toast (or don't!)and get ready for the compliments (and condiments!)