Egg Magic

Tools for de-yolking, poaching, and beheading eggs.

How Does Magic Shell Ice Cream Topping Work?

Is it indeed magical?

The Magic of Old Old-World Wine

Tasting the ancestors of Chardonnay and Sémillon.

Fruit and Buttermilk Tartlets

Tiny, tangy, and sweet.

Broiled Mussels with Sweet Paprika Aioli

An addictive appetizer for seafood-lovers.

Fire-Charred Green Beans with Cajun Dipping Sauce

Throw these together for an impressive campfire snack.

Ersatz Papalote Salsa

Better than the best.

Mussels with Fennel, Lemon, and Belgian Ale

Slightly bitter Belgian ale combines nicely with the brininess of mussels.

Potato Salad with Peas and Mint

Pasta carbonara becomes potato salad.

How to Make the Ultimate Bagel

It’s in the boiling and the malt.

The Basics: How to Make Steamed Mussels

Winy, buttery finger food.

The Basics: How to Make Shrimp Pasta

Zesty with parsley and lemon.

Roasted Lamb Sausages with Grape-Mint Relish

Warm lamb sausages and cool grape relish form tasty juxtapositions of savory and sweet, hot and cold.

Oysters with Mignonette Granité

Transforming a sharp mignonette sauce into icy shards makes serving oysters simpler.

Kid-Friendly Fried Rice

Lighter than the real thing but still plenty tasty.