Meaty pears are sweeter when poached in mead infused with cinnamon and orange zest. The perfect accompaniment: mascarpone and a good stinky blue cheese.
With its crown of berries, tart lime cream filling, and crunchy meringue base, this dessert looks like it could’ve come straight from a tony Paris patisserie.
Once you make homemade marshmallows, there’s no going back to those bags of white, spongy, chemically, jet-puffed things.
Nothing but fresh pears, sugar, water, and a bit of grappa is what makes this sorbet so refreshing and pure.
Rich. Buttery. Creamy. Vanilla-y. Just what you’d expect of butter pecan ice cream. Just what you’ll get from this recipe.
A Malaysian recipe, deep-fried tofu and fresh summer vegetables simmer in richly flavored coconut milk. For vegetarians, just omit the shrimp paste.
Flavored with Mexican spices and chiles and thickened with masa harina, this soupy stew from Deborah Madison is the real deal.
Finger food at its best: tender shrimp dipped in garlic butter. Cooking the shrimp in their shells intensifies the flavor and keeps them moist.
Leek and potato soup with bacon is a family favorite. Tender leeks and earthy potatoes make this soup hearty. The bacon adds smokiness. A keeper soup.
Sauteed chicken chunks are nestled over rice pilaf speckled with fresh tomatoes and parsley. A wedge of lemon or sumac finishes the dish.
Why turn off the grill after you’ve cooked the main meal? You’ll taste sweet, salty, and tart in these grilled apples basted with Roquefort butter.
Paella, the classic Spanish dish, is given the full treatment here. You don’t need a paella pan to make this paella recipe, either. A Dutch oven will do.
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