Basmati rice is first cooked, mixed with apricots, onion, saffron, cinnamon, and then fried to get a nice crust. Pomegranate seeds give color and sassiness.
These braised short ribs from Mario Batali’s restaurant Babbo are one of David’s favorite things. One taste and you’ll understand why.
New potatoes are fried along with vegetables to make this potato hash. On top are poached egg and salsa fresca. With all these potatoes and eggs, the dish is perfect for weekend breakfasts.
Eggs Benedict is a stalwart classic of brunch menus. This version of the dish adds sliced, rich avocado for variety. Try steamed crab or lobster under the eggs for something different.
Baked apples are smothered in a buttery mix of raisins, pecans, cinnamon, and nutmeg. Make these baked apples as an autumn dessert or for a holiday table.
These tapenades–green-olive tapenade, black-olive tapenade, and sun-dried tomato tapenade–are a great nibble. Vibrant colors, equally vibrant flavors.
This popular Burmese chicken coconut soup features noodles doused in a mild curry sauce with a consistency that’s somewhere between soup and gravy. Delish.
A brief fling in the wok with a little garlic and sesame oil is all that’s needed to coax these delicate pea shoots to tender, aromatic perfection.
For Thai Basil pork, ground pork is cooked with garlic, shallots, Thai chiles, and sweet basil. Serve white rice alongside mounds of Thai basil pork.
These peanut butter cookies are filled with a creamy milk chocolate filling for a taste that takes you back to childhood. The cookies are easy to make and can be filled later.
Beer, not cider, is the stealth ingredient in these rings of apple-y goodness. The malty hoppiness deepens the fritter’s flavor, the carbonation ensures an ethereally airy texture. Nifty, eh?
This unorthodox Italian nougat, or torrone, adds cherries and almonds to the classic pistachios. Talk about being decked out in Christmas bling.
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