This quiche is always one of my first picks for a summer brunch or lunchtime treat. As a New Englander, I am lucky enough to be spoiled with regular access to fresh lobster. I’m also the first to admit that the process of cooking and cleaning lobster can be somewhat arduous. To save time, I recommend purchasing fresh lobster meat (as opposed to a whole lobster) from your local seafood purveyor. Your guests will never believe how simple this elegant tasting quiche is to make.
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.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.