In 1917, a society grande dame asked Julius Keller, maître d’ of the Casino restaurant in New York, to surprise her with a new dish. Keller presented clams baked on the half shell, topped with minced bell pepper, herb butter and bacon. By the twenties, Clams Casino, as Keller called it, was ubiquitous on restaurant menus. Here is a lightened version with great lively flavors.
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.
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
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.