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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.

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.

Holy Pozole mezcal cocktails in tall glasses with radishes and cilantro on top
Drinks

Holy Pozole Mezcal Cocktail

These mezcal cocktails feature white hominy syrup, corn liquor, Mexican crema, and blue agave syrup. Top with radishes and cilantro.

Dirty Rice with Brisket John Suh
Recipes

Dirty Rice with Smoked Brisket

For Jason Gonzalez, dirty rice is a staple. He takes his grandma's traditional cajun recipe and adds his twist with smoked brisket and gravy.

Arroz con Gandules
Recipes

Arroz con Gandules

Arroz con gandules, a Puerto Rican dish, balances bright herbs with earthy spices. Hector Garate suggests an unlikely protein pairing: beef.

Eastern gumbo, a recipe from Winston Salem Chef
Recipes

Eastern North Carolina Seafood Gumbo

This shareable seafood gumbo from chef Ashley Hardesty Armstrong blends savory chicken stock, fresh veggies, and shrimp, oyster, and crab.

Pickled Perilla Leaf (Kkaennip Jangajji) from Young Mother
Recipes

Pickled Perilla Leaf | Kkaennip Jangajji

This pickled perilla leaf recipe from Daniel Harthausen of Young Mother offers a delicately spiced condiment with punched up acidity.

Creole White Bean Cassoulet with Braised Pork Belly
Recipes

Creole White Bean Cassoulet

Discover New Orleans chef Darren Porretto's secret ingredient to the creamiest white bean cassoulet, a customer favorite at Saint John.

Tia Raiford holding a platter of berbere spiced ribs
Recipes

Berbere Spiced Ribs

A homemade blend of seasoning coats short ribs in a warming medley of spice flavors that we crave during the holiday season.

Shrimp Creole
Recipes

Effie’s Shrimp Creole

Matthew Raiford's shrimp creole is a traditional Geechee dish from mainland Georgia. This recipe has been handed down through his family.