Sweetly salty. That’s the lovely thing about this shrimp stir fry. The pineapple is dried in the oven to intensify the sweetness.
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.
This pumpkin soup gets a boost from apples and a bite from a cupful of Irish cider. The soup, with its intense pumpkin flavor, makes for great fall fare.
With its layers of textures and colors, this soupy stewy concoction is far more enticing than the name would have you believe.
Summer in a pie crust—leeks, corn, and basil come together in this easy-to-make savory tart.
A Malaysian recipe, deep-fried tofu and fresh summer vegetables simmer in richly flavored coconut milk. For vegetarians, just omit the shrimp paste.
Flavored with Mexican spices and chiles and thickened with masa harina, this soupy stew from Deborah Madison is the real deal.
Fresh greens aren’t just for salads. Sorrel, spinach and lettuce are pureed in vegetable stock for a flavorful soup that tastes better than it looks.
This goat cheese in phyllo dish is a lovely variation of a classic French salad. Serve it as an appetizer or late-night nibble.
A fondue without the pot, Fontina cheese is broiled with garlic, olive oil, and thyme until it’s melted and bubbles. Scoop it up with hunks of bread.
Finger food at its best: tender shrimp dipped in garlic butter. Cooking the shrimp in their shells intensifies the flavor and keeps them moist.
Leek and potato soup with bacon is a family favorite. Tender leeks and earthy potatoes make this soup hearty. The bacon adds smokiness. A keeper soup.
Voluptuous Gorgonzola custards, called sformati, share a plate with thin slices of pears and watercress tossed in a vinaigrette. The custards can be baked ahead, so entertaining is easy.
Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.
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