Basic Crab Stock
Editor's note: Use this crab stock to make Chef John Besh's Basic Crab Pan Sauce for his Busters and Grits recipe.
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.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.