Whelks are giant marine snails. In towns along the Saint Lawrence (like Kamouraska), you can find them in gallon jars, marinated in brine or white vinegar. At Joe Beef, we buy whelks fresh from La Mer, Montreal’s big seafood broker, and serve them with escargot butter. In Burgundy, chefs are judged by their snail butter. Literally. You can work under three different Michelin-starred chefs and they’ll all tell you that there is only one way to make escargot butter—and each way will be completely different. This classic recipe is the escargot butter that drowned Montreal after Expo 67 (see page 52). If you’re not a whelk fan, you can enjoy the butter slipped under the skin of a chicken before it is roasted, on a steak, over mashed potatoes, or just spread on toast.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.