All of the eels of the world begin and return to the Sargasso Sea: can you imagine a more disgusting place to swim? It sounds like the scariest place on earth. In the course of their journey, some of those eels swim down the Saint Lawrence River, near the shores of Kamouraska, Quebec. And some of those eels get caught in weir traps by guys like Bernard Lauzier. Bernard smokes and brines eels and sturgeon, both of which we use at all three restaurants for many dishes, including this one right here. Eel is so meaty and delicious; Fred refers to it as the “undersea tenderloin.”
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.