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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.