Oyster shooters are a fun, tasty cocktail-hors d’oeuvre hybrid. Take a freshly shucked plump oyster, drop it into a shot glass, top off with booze, and tip it back. I started serving them at Bobby Flay Steak, where the mood is festive and the diners are often open to excess. This shooter adds a meaty coin of sweet lobster to the oyster to do the trick! The “shot” part of the dish is a smoky, vodka-spiked cocktail sauce, which is almost like a concentrated Bloody Mary. I thought these would be a perfect addition to the menu at Bar Americain too. I was right.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.