This stunning prime rib roast boasts an intricate interplay of sweet and sour and spice that’s marvelously medieval, not to mention deeply satisfying.
Layers of smooth coffee buttercream alternate with crunchy discs of hazelnut meringue that soften slightly when the cake is allowed to stand. Delicious.
Meringue is piped straight up the walls of a vertical form and baked until dry and crisp. It’s filled with chocolate mousse and topped with chocolate curls.
This Creme anglaise, a rich custard sauce that can be served hot or cold, is flavored with Tahitian vanilla beans, noted for their intense vanilla flavor.
An intensely chocolate mousse is the bed for a cloud of spun caramel sugar. Of course, you can skip the sugar and serve it with a dollop of whipped cream.
These perfect little meringue cookies sandwich a whipped cream filling and are so airy they actually melt in your mouth–they’re that delicate.
These bite-size homemade candy bars made with coconut, dipped in bittersweet chocolate, and rolled in nuts will have you singing for almond joy.
These little cups of toasted coconut, full of creamy dark chocolate, are like chocolate-dipped macaroons in reverse: lots of chocolate and a little coconut.
Thin slices of sauteed plantains, a type of banana, are spread with a fiery mixture of hot peppers and pork, rolled up like a pinwheel and roasted in the oven.
A purée of pumpkin soup, enriched with chicken stock and leeks, is topped with crunchy pumpkin seeds seasoned with curry, cayenne pepper, and turmeric.
This is a high north version of the Russian soup, borscht. Goose or turkey stock tempers the sweetness of the beets, as do the chili powder and lemon juice.
This sweet, sour, and hot, soup gets its flavor from mangoes, chile peppers, yogurt, curry leaves, and spices like turmeric, cumin, and coriander.
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