Whelks are giant marine snails. In towns along the Saint Lawrence (like Kamouraska), you can find them in gallon jars, marinated in brine or white vinegar. At Joe Beef, we buy whelks fresh from La Mer, Montreal’s big seafood broker, and serve them with escargot butter. In Burgundy, chefs are judged by their snail butter. Literally. You can work under three different Michelin-starred chefs and they’ll all tell you that there is only one way to make escargot butter—and each way will be completely different. This classic recipe is the escargot butter that drowned Montreal after Expo 67 (see page 52). If you’re not a whelk fan, you can enjoy the butter slipped under the skin of a chicken before it is roasted, on a steak, over mashed potatoes, or just spread on toast.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.