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.

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.

Oven-Fried Shrimp

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

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

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.

Berberger Pasta

This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.