Packages of cold-smoked shellfish are often found on grocery shelves. It’s not a new method of preserving the ocean’s bounty. We decided to change things up and hot smoke our mussels instead. We use the grill instead of the smoker because we prefer the higher heat for cooking mollusks. The subtle smoke flavor is the perfect accent to bring out the sweet flavor of the mussels. As an added benefit you can pull any extra mussels from their shells and chill them in the leftover broth as a base for an amazing cold soup. You can use this technique with clams and even gild the lily by adding aromatics, like garlic, herbs, or curry, to the pan. We recommend that you try them straight up at least once to truly appreciate the flavors that blossom. We served these with a loaf of good bread, sweet butter, chilled white wine, and good company. Nothing more was needed.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.