For this creamed succotash, use only fresh corn and on the cob and fresh lima beans. The succotash is best served the day it’s made for best flavor.
Cheese and broccoli soup gets revved up with the addition of Stilton cheese. Feel free to use frozen broccoli when it is out of season.
Monkfish fillets are wrapped in escarole leaves, which keeps the fillets moist. The monkfish packets are served up in bowls with a tomato-olive sauce on top. A simple weekday meal.
This fudge-like mousse cake pushes the opulence barometer right to the edge. A cinnamon nut crust holds a 1 1/2 pounds of bittersweet chocolate mousse.
Use leftover mashed potatoes for this spicy soup with Gruyere cheese. Cayenne pepper supplies the heat and scallions add the right amount of onion flavor.
In this Spanish stew, veal breast is seared then slowly braised in a brew filled with tomatoes, brandy, wine, cinnamon, cayenne pepper, and a bit of chocolate.
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.
Green beans and mushrooms are a classic recipe combination. Adding bacon to the mix creates an unbeatable trio of flavors. A terrific side dish or salad.
A frozen version of your favorite chai drink. It’s flavored with black tea, ginger, cardamom, cloves, and cinnamon. On top and bottom are discs of chocolate.
Vanilla ice cream is topped with glazed banana slices and toasted pecans. An orange liqueur syrup flavored with cinnamon and coconut is drizzled over it all.
With its layers of textures and colors, this soupy stewy concoction is far more enticing than the name would have you believe.
A sweet, gluten-free rice flour dough makes a snug casing for dark chocolate molded into a ball shape. The balls are coated in sesame seeds and then deep-fried.
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