Bariton Mixtures Updates

Tender julienned kamaboko (a pink-and-white fish cake sold frozen at Asian grocery stores) plays off of crunchy scallions, mayonnaise, cream cheese, and sour cream laced with umami-packed dashi concentrate (hondashi).

Layers of creamy egg salad, crisp red onion, herbed cream cheese, and salty, briney caviar come together in a beautiful molded dip that serves up an entire caviar platter in one dish.

Boston chef Matt Jennings tops this simple, crab-packed dip with supercrispy brown-butter breadcrumbs.

Scoop this simple spread with grissini (breadsticks) or spread it on toast. It is delicious on its own or dressed up with asparagus or artichokes.

The best way to reheat salmon is using a moderately low oven. Preheat your oven between 275°F to 300°F and warm your salmon inside for 15 minutes. This will prevent it from drying out. However, if you're in a pinch for time, your microwave is a great option! Set it to 30-50% power and only reheat until the salmon is heated through.

Crisp-tender celery and pan-sautéed shrimp is cooked in a tangy yet warming limoncello and whiskey glaze.

Tangy mayonnaise-Dijon sauce adds zip to flaky pastry and layers of crisp arugula, thinly sliced smoked salmon and nutty-flavored Asiago cheese.

Piled high on a toasted sourdough roll, the sweet flavor of fresh crab shines in this simple sandwich.

Garlic noodles tossed with butter and fish sauce are the perfect partner for crab.

Light and flaky fresh-picked steamed crab paired with a rich, zippy butter dip is all you need for your next simple and delicious meal.