Simmer

"This spicy butter has a built-in garnish; it turns into a sauce as it melts over your steak, leaving the herbs on top for looks and extra flavor." —Brad Leone, test kitchen assistant

She-crab soup might just be this city's most overworked culinary icon—so much so that in restaurants of quality in Charleston, you can detect more than a few chefs assiduously avoiding it. But an expertly made she-crab soup is a rare pleasure at home, and should be a part of every cook's repertoire. When we were in our teenage years, the soup seemed extra special because it's seasoned with sherry and traditionally served with a cruet of the fortified wine, the latter to pass around the table in case you wanted to add an extra jolt. But she-crab soup isn't about the sherry (and in fact, we've come to realize that too often the sherry overpowers the crab), it's about the roe; and we don't think we'd ever truly reckoned with how important that roe is—coupled with the freshest crab meat you can find, of course—until the recent spring day we picked and cleaned an entire bushel of crabs (eighty, give or take) in a sitting. Since female crabs with roe inside are most prevalent in the spring, we found crab roe inside many of the adult females, called "sooks," as we cleaned them, after cooking. When you remove the carapace (or top shell) from the body of the crab, the crab roe—if it's there—will appear as a mass of bright orange in the middle of the body, and sometimes you may also find more roe tucked in the sharp left and right points of the carapace. The roe has an earthy-briny flavor, and adds a pale orange color to this soup. In our recipe, we blend it into the soup itself and also use a portion to garnish each bowl. Is it possible to buy crab roe alone? Unfortunately, no. So when we make this soup now, we buy picked crab meat and a half-dozen female crabs with roe from our local market. Any fish market that takes the time to sell hard-shell blue crabs will know how to spot a female with crab roe, because the roe makes the underside of the carapace appear light orange. It really is worth going to the trouble to find the real deal; you won't be disappointed! Regarding the sherry: recently we've taken to giving each guest his or her own shot glass full of fino sherry (one of the most delicate expressions of the fortified wine) to drink as a paired beverage, instead of sending a cruet around the table.

White miso might sound like the kind of ingredient that sends you in search of a specialty store, but in fact it is the most common type of miso paste, and you're likely to find it in the international or Asian food section of the supermarket. It's a lighter, sweeter alternative to dark miso, which is generally used in soup, and it often appears in dressings like the one for this easy Japanese noodle salad. You can make the dressing in the time it takes to cook the soba, and if you add some thinly sliced cooked chicken, beef, or shrimp, you'll have a one-dish meal.

Editor's Note: This recipe goes with Daniel Humm and Will Guidara's Manhattan Clam Chowder .