Caviar Eggs
1.3
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Editor's note: This recipe from Colin Cowie proves that while "creativity is the centerpiece of any memorable get-together, creativity is not necessarily synonymous with expense."
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.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
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.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
The silky French vanilla sauce that goes with everything.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.