Photo by Eva Kolenko.
Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified the recipe using fillets instead; equally delicious—and no tears.
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
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.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
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.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.