Can you fall in love with bread crumbs? I did when I first tried panko, the coarse Japanese bread crumbs that are also airier than Western kinds, and therefore make the most delicate crusts; they also fry to a gorgeous golden brown. I've long used panko for all my breading and found it superior even to homemade crumbs made with good bread. Here, I've flavored panko with thyme, basil, ginger, and chile heat, which makes the crumbs a really exciting ingredient and one you'll use often. The flavored crumbs also store beautifully.
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.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.