Fred used to offer this dish to girls at the restaurant L’Express because it was cheap and quirky. But in the end, that’s how he came across: cheap and quirky! Although it is no longer offered at L’Express, we sometimes make it at Joe Beef both for old time’s sake and because it’s just very good. You should count on two days to make this recipe, the first for filtering and chilling the consommé and the second for assembling the aspics. The classic version includes cooked ham, tarragon leaves, and egg whites cut and assembled in the shape of lilies. Now we do it with Spam, lobster, fava beans, crab, or anything we suspect will be delicious in a set consommé. You can purchase oeufs en gelée molds online, or you can use standard muffin tins made of silicone.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.