None of us were familiar with clam pie, but we did notice various versions of it printed and reprinted in our early issues. We had to see what all the fuss was about. It turns out to be a superlative potpie, hearty with chunks of vegetables and bacon and sweet with briny clams. Inspired by legendary French chef Paul Bocuse, we updated these pies by substituting puff pastry for piecrust.
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.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.
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!
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.