The summer before I started cooking professionally, a friend and I spent three months on a sailboat in the Bahamas. Hey, it was tougher than it sounds! Every day we had to catch our dinner with spears, no less. If we didn’t get a fish or lobster, one thing we could always count on was finding conch. They were and are delicious, but man, are they labor-intensive, as it’s hard to extract the meat from their shells. These fritters, which are easy enough to stir together on a sailboat and are served all over the Bahamas, are so delicious that we didn’t (and you won’t) much mind the work, especially as your conch meat will already be extracted from the shell. Serve them with ice-cold beer, plenty of hot sauce (or my Cat Island Cocktail Sauce), and a creamy Lime Mayonnaise (p. 181) that will help cool the fire. And don’t be surprised if they inspire you to slip into a swimsuit and snorkel mask.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.