The dish was the Queen Mother's favorite and one we always put on the menu when she came to stay. It was also served at the wedding breakfast of Princess Anne and Captain Mark Phillips in 1973.
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.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.