When we started Joe Beef, the town was suffering from a weird vibe, a kind of up-the-ante feeling with regard to food: people went out to eat like college kids drink beer. If someone was doing testicles, you could count on someone else to pair them with pizza. Feet were kept on chickens, and heads and eyeballs were served as sides. There was no end in sight, much less vegetables. To put a damper on the frenzied quest for more, we thought that maybe the next ingredient should be inedible: not gold shavings, but what about an old radio? Doesn’t “oysters on the radio” sound good? When we ran out of radios, we used bags of sugar, erotic novels, or old album covers. The oysters themselves are simple: plump specimens topped with crisp bacon, chives, potatoes, eggs, cream, and some bread crumbs. Serve yours on any inedible ingredient of choice.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.