Uni and homemade pork rinds? This guacamole recipe from Los Angeles’ Petty Cash is the real deal. And now that it’s football season, it’s the perfect side to any game—no matter what team you’re ...

At Barbara Jean in Fairfax, chef Jason Fullilove spikes his deviled eggs with yuzu-kosho, then tops them with uni. In a blender, combine the egg yolks, lemon juice and mustard. With the blender on ...

About a month ago, we interviewed Wolvesden mastermind and underground supper club chef Craig Thornton (part 1, part 2). As always, we ran a chef recipe too, for his dish “Wolves in the Snow.” But ...

Briny, savory uni butter is a delicious way to dress freshly cooked pasta — especially when you finish the dish with chef Brandon Boudet's extra-smoky dukkah. If you can't find uni at your favorite ...

In a classic spaghetti carbonara, eggs are whisked with a small amount of the water used to boil the pasta, which contains some residual starch and therefore has a slight thickening effect. The ...