Asian-Inspired Blue Mussel Menu
Gochujang, a Korean fermented chile paste, not only brings heat and texture (it contains soybeans and glutinous rice) to this classic San Francisco fish stew, but an added layer of flavor. The tang and funk of kimchi and fish sauce also plays nicely against the assortment of fresh shellfish.
Recipe: Korean Cioppino
Mussel Bánh Mì Toasts
Toast isn’t just for avocado and jam. Go next level with this open-faced banh mi piled high with pickled carrot and radish, shichimi togarashi (a Japanese spice blend) laced mayo, and mussels simmered in a lemongrass-steeped coconut broth.
Recipe: Mussel Bánh Mì Toasts
Wild Mushrooms in XO Sauce
Nothing brings out the fifth dimension of flavor (a.k.a umami) quite like XO sauce. That’s why chefs love adding this Chinese condiment to everything from charred vegetables to noodles and tofu. Here, we add the secret-weapon sauce—a mixture of dried seafood, ham, chiles, garlic, ginger, and soy—to a simple sauté of wild mushrooms. If you can’t find morels and enokis feel free to swap in whatever’s available at your local grocery store or farmers’ market, such as hen-of-the-wood, chanterelle, or oyster mushrooms.
Recipe: Wild Mushrooms in XO Sauce
Shaved Spring Veggies with Miso-Honey Dressing
Punch up spring spinach, globe artichokes, and asparagus with our sweet and salty honey-miso dressing and a shaving of buttery, rich walnuts. After all, that Microplane was made for so much more than a brick of parmesan.
Vanilla is, well, vanilla. Give it an injection of sweet, vegetal matcha powder to really enliven the timeless combination of puffy choux pastry, ice cream, and chocolate ganache.
Recipe: Matcha Profiteroles