There’s nothing like fresh spicy gingerbread. This gingerbread cake is made with grated and ground ginger, cloves, and cinnamon for a rounded taste.
These doughnuts have a wonderful crisp gold-brown crust and tender insides, like a dessert version of hush puppies.
Dead-ripe pears and sweet-tart dried cranberries are the stars of this fruit crumble. The topping is an old-fashioned mix of oatmeal, brown sugar, and butter.
Fresh cod is poached in an herby milk-cream mixture and gently folded into mashed potatoes. It makes a perfect spread for garlic toasts.
Chinese Five-spice cookies, basically sugar cookies perfumed with Chinese five-spice powder, are a great tea partner. The cookies can stand up to dunking.
These lacy Asian waffles are more like pancakes made with tiny shrimp, coconut milk, lime juice, and cilantro. The sauce adds a touch of saltiness and heat.
An ethereally creamy, subtly sweet pistachio gelato that derives its pure flavor from nothing more than the essentials.
This recipe from the late, great Edna Lewis turns out skillet-fried chicken that’s perfectly seasoned, extra-crispy, and gosh darn beautiful in every way.
Crispy over-fried chicken could be any easier. A simple shake in a bag of seasoned flour, an hour or so in the oven, and you have dinner.
Silky slices of ripe avocado and marinated fat strips of salty sardine fillets topped with crisp strings of scallions and chives sit atop of toast slices.
A clean-flavored ice cream laced with Armagnac is a perfect companion to fall fruits like plums, prunes, pears, and figs but adds a nice finish to summer meals.
The name says it all. Italian chocolate biscotti gilded with chocolate chips and drizzled with chocolate glaze. Thrice as nice.
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