Seared Scallops with Tarragon-Butter Sauce

With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

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.

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.

Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.