Lean guinea hens get the spa treat with the addition of bacon, salt pork, savoy cabbage, carrots, and, of course, butter.
A delicate concoction of chicken flavored with red chiles, Sichuan peppers, and clear rice vinegar, this dish is said to originate in the Dong’an county.
For this creamed succotash, use only fresh corn and on the cob and fresh lima beans. The succotash is best served the day it’s made for best flavor.
Classic shrimp and grits gets a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire sauce.
These triangles are like a crunchy pain au chocolat, with phyllo replacing the yeasted dough. Dab a little raspberry jam on top of the chocolate before folding.
Sweetly salty. That’s the lovely thing about this shrimp stir fry. The pineapple is dried in the oven to intensify the sweetness.
This fudge-like mousse cake pushes the opulence barometer right to the edge. A cinnamon nut crust holds a 1 1/2 pounds of bittersweet chocolate mousse.
Utterly fresh, these oysters–drizzled with a sauce filled with ginger, soy sauce, and lemon juice–are best when just shucked. Do try for Pacific oysters.
A frozen version of your favorite chai drink. It’s flavored with black tea, ginger, cardamom, cloves, and cinnamon. On top and bottom are discs of chocolate.
With its layers of textures and colors, this soupy stewy concoction is far more enticing than the name would have you believe.
A Southern staple at both cocktail parties and the dinner table. One taste of these crisp, hotly seasoned little lovelies and you’ll understand.
Brown-sugar ice cream is spiraled between a bittersweet chocolate cake like a jelly roll. Ladled on top is a sumptuous coffee-caramel sauce.
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