David McMillan & Frédéric Morin

This luscious, cakelike pudding, made with milk-poached butternut squash batter and crowned with caramel-drenched delicata, rides the line perfectly between … Continued

The bold flavors of blue cheese, anchovies, and Worcestershire sauce—plus a little kiss from the flame—make otherwise mild-flavored leeks just … Continued

Goldschläger’s far subtler (but still gold-flecked) relative, this after-dinner sipper has sweetness, a cinnamon aroma, and an apple finish. Crab … Continued

These stuffed potatoes, which tenderize first in foil packets then crisp up in cast iron atop the coals (or in … Continued

Fred Morin and Dave McMillan of Joe Beef in Montreal cook a mix of birds over flames and embers, using … Continued

Catching the drippings trickling down from cooking birds—a trick Joe Beef’s Red Morin and Dave McMillan recommend especially midway through … Continued