Caviar Eggs
1.3
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Editor's note: This recipe from Colin Cowie proves that while "creativity is the centerpiece of any memorable get-together, creativity is not necessarily synonymous with expense."
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.