In 1917, a society grande dame asked Julius Keller, maître d’ of the Casino restaurant in New York, to surprise her with a new dish. Keller presented clams baked on the half shell, topped with minced bell pepper, herb butter and bacon. By the twenties, Clams Casino, as Keller called it, was ubiquitous on restaurant menus. Here is a lightened version with great lively flavors.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
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.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.