Called chicken grandmere, this French fricassee is full of sweet small onions, whole garlic, potatoes, bacon, plenty of mushrooms, and chicken, of course.
Layers of vanilla cake take turns with oodles of coconut filling and the whole shebang is slathered with fluffy white icing. Uh, yes please!
These buttery little cakes have as tiaras slices of fresh nectarines, though truth be told apricots or peaches would work just as well.
Julia Child didn’t mess around when it came to breakfast. Here her velvety hollandaise sauce is spooned over poached eggs, ham, and brioche, to marvelous effect.
A creamy custard riddled with flakes of sweet coconut. That’s what pasteis de coco, from the Azores, Portugal, are all about.
Seared duck breasts. Wilted greens. Creamy goat cheese. Toasted walnuts. Tastes like autumn to us. Thanks, Charlie Trotter.
Not your nonna’s tiramsu, this sigh-inducing stack of goodness relies on made-from-scratch chocolate cake drenched in coffee and smothered in mascarpone and cocoa.
Sometimes called a volcano cake, this much ballyhooed molten dessert is, quite literally, bursting–er, oozing–with chocolate.
Dead ripe tomatoes, fragrant basil leaves, sherry vinegar, a fruity extra-virgin olive oil, and an ability to layer. That’s all you need to make this.
Tahini is the base for this Mediterranean dip made of leafy greens. Paula Wolfert chooses her greens by season and availability.
Classic Jewish potato pancakes get turned topsy turvy with zucchini, scallions, garlic and freshly grated Parmesan cheese.
Batali stuffs his fresh calamari with Italian pantry staples and then tosses them on the grill. Bella!
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail