Whelks are giant marine snails. In towns along the Saint Lawrence (like Kamouraska), you can find them in gallon jars, marinated in brine or white vinegar. At Joe Beef, we buy whelks fresh from La Mer, Montreal’s big seafood broker, and serve them with escargot butter. In Burgundy, chefs are judged by their snail butter. Literally. You can work under three different Michelin-starred chefs and they’ll all tell you that there is only one way to make escargot butter—and each way will be completely different. This classic recipe is the escargot butter that drowned Montreal after Expo 67 (see page 52). If you’re not a whelk fan, you can enjoy the butter slipped under the skin of a chicken before it is roasted, on a steak, over mashed potatoes, or just spread on toast.
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 savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.