TIP:

To clean the shells for stock, split them in half lengthwise with a knife. Pull out and save the coral (the ovaries and egg sac, which looks like a long, thick green-black vein), if desired. Some female lobsters will have no coral, depending on the season. Coral must be used the same day. Discard the tomalley (liver) and grain sac. Use shears to cut up the shell and legs into 1 1/2- to 2-inch pieces.

Recipe notes

Wampanoaug Clam Fritters

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.

Île Flottante

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.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Oven-Fried Shrimp

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

Palets Bretons

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.