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Favourite oyster dressing
Recipes

Alon Shaya’s Oyster Dressing

Alon Shaya shares this recipe for oyster dressing for a crisp and savory side for their New Orleans Réveillon feast.

Favourite baby gem lettuces with mushroom vinaigrette
Recipes

Little Gem Lettuces with Roasted Mushrooms

Alon Shaya shares this recipe for little gem lettuces with roasted mushrooms for a crisp and savory side for their Réveillon feast.

Favourite Broccoli & Cheese Casserole []
Recipes

Broccoli and Cheese Casserole

The Boston-based chef, Tiffani Faison, has always loved Southern food, and this Broccoli and Cheese Casserole is one of her go-to recipes.

Favourite lock cookbook Ukrainian borsch
Cookbook Club

Ukrainian Borsch

Ukrainian borsch is the classic, bright-red, slightly sour beet soup, chock-full of vegetables and topped with sour cream and dill.

Favourite lock cookbook Carrot Farro Salad from The World Kitchen Cookbook
Cookbook Club

Carrot Farro Salad

This colorful carrot farro salad tastes like spring and fall at the same time; it’s bright and refreshing, nutty and rich.

Favourite Plated butternut squash kofta
Recipes

Butternut Squash Kofta

Katlin and Mohsin Kazmi of The Pakalachian in Abingdon, Virginia make a rich kofta meatball paired with a hearty butternut squash sauce.

Favourite mushroom bibimbap
Recipes

Mushroom Bibimbap

Paired perfectly with a refreshing glass of pinot noir, this tasty mushroom bibimbap is perfect if you need to make a meal out of leftovers.

Favourite lock cookbook TLP Featured Image ()
Cookbook Club

Shiitake Mushroom Spoonbread

Shiitake Mushroom Spoonbread is a savory bread with roasted mushrooms, and herbal seasonings; the perfect appetizer for any occasion.

Favourite Whelk Stew
Recipes

Whelk and Shiitake Stew

Whelks might be an unlikely candidate for stew, but combined with umami flavors and a creamy base, this shiitake whelk stew can't be missed.

Favourite Two shelling tools sit on top of a huge pile of oysters and shells.
Recipes

Poached Whelks

Try these carnivorous mollusks by blanching, shocking, removing from the shell, and adding to an aromatic stock for perfectly poached whelks.