Long grain rice features in this silky gelato, similar to a gelato in Florence. It’s part rice pudding, part gelato, and all lick-your-fingers goodness.
A delicate custard is studded with poached salmon, onion, and a garden full of fresh herbs–parsley, chives, and basil. On top is gratin of cheese.
Pumpkin seeds and dried cranberries are spiced with cinnamon, nutmeg, allspice and maple syrup. It’s trail mix, a morning snack, an afternoon pick-me-up.
Hearts of palm and sweet mango are tossed in a mustard dressing flavored with shallots, garlic, and thyme. A perfect light, healthy summer lunch.
Smooth, rich, and creamy, this Spanish custard is shot through with cinnamon, lemon, and nutmeg. The burnt sugar topping adds a bit of bittersweetness.
At heart, this custard is a rice pudding, but here it’s given the creme brulee treat. Studding it with dried cherries puts it into a luxe dessert category.
No summer barbecue is complete without grilled fresh sweet corn. But here it’s dressed up with a cilantro pesto and a squeeze of fresh lime juice.
One of Italy’s most popular gelati, or ice cream, the unadorned custard gelato is rich with cream and eggs. The purity of the gelato is utterly refreshing.
The creamy tang of the cream cheese and the salty bite of the feta cheese are wonderful complements to the smoky sweetness of the grilled peppers.
Chunks of duck breast are steeped in an herby marinate then threaded along with olives and figs on skewers and grilled to perfection.
Similar to coffee custards or pots de creme, these little cups filled with cardamom-scented Turkish coffee pudding are an elegant ending to a Turkish meal.
Sliced zucchini are tossed in a skillet until tender and then left to meld with ricotta, herbs, a dribble of olive oil, and a squeeze of lemon juice. Sigh.
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