These sassy fried shrimp are doused with plenty of lemon juice and fresh dill. Greek through and through. Opa!
Okay. We’re just going to say it. It’s the chicken livers that give this stew its crazy complexity. Smoked bacon doesn’t hurt.
This risotto, straight from Rome, gets its flavor and color from cooked spinach, arugula and spinach. Its smoothness is a product of butter, cream, and cheese.
Nothing could be simpler than a dish of Swiss chard tossed in garlic-infused olive oil and sprinkled with salt and pepper on top. Fast, easy, elegant.
In this French salad, wonderfully earthy tasting goat cheese mixes beautifully with really fresh salad leaves, crunchy walnuts, and good, spicy olives.
Cod is scented with rosemary tucked under the skin and is accompanied by mashed rutabaga infused with vanilla. Rosemary cod makes an ideal light lunch.
This stunning rib roast boasts an intricate interplay of sweet and sour and spice that’s marvelously medieval—and 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.
This airy meringue fortress, made with just four ingredients, contains whatever fancy or no-frills filling you wish.
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.
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