Of all the crab we receive at the restaurant, West Coast Dungeness and the common crab from the Saint Lawrence (tourteau, brown crab, or Jonah) are our favorites. Many of the same guys who fish for lobster in these areas also fish for crab. But oddly enough, these crabs don’t make it to Montreal. Instead, they’re highjacked somewhere along the way for the Asian market. The crab is typically picked clean and frozen in blocks, shipped to China (for example), sawed, and only then sent back in one-pound (455-gram) packs. Although we make a point of using PEI or Quebec crab, Maine seems to understand the game a bit better. At Portland’s Browne Trading Company, you can buy fresh, handpicked Jonah crab, meat and claws: our dream. Whatever crab you buy (or catch!), make very sure to check the meat closely for bits of shell and cartilage that might have been left.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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 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.
Crispy. Golden. Fluffy. Bubbe would approve.