Chinese Five-spice cookies, basically sugar cookies perfumed with Chinese five-spice powder, are a great tea partner. The cookies can stand up to dunking.
These lacy Asian waffles are more like pancakes made with tiny shrimp, coconut milk, lime juice, and cilantro. The sauce adds a touch of saltiness and heat.
An ethereally creamy, subtly sweet pistachio gelato that derives its pure flavor from nothing more than the essentials.
This recipe from the late, great Edna Lewis turns out skillet-fried chicken that’s perfectly seasoned, extra-crispy, and gosh darn beautiful in every way.
Crispy over-fried chicken could be any easier. A simple shake in a bag of seasoned flour, an hour or so in the oven, and you have dinner.
Silky slices of ripe avocado and marinated fat strips of salty sardine fillets topped with crisp strings of scallions and chives sit atop of toast slices.
A clean-flavored ice cream laced with Armagnac is a perfect companion to fall fruits like plums, prunes, pears, and figs but adds a nice finish to summer meals.
The name says it all. Italian chocolate biscotti gilded with chocolate chips and drizzled with chocolate glaze. Thrice as nice.
Easy enough for everyday yet sufficiently elegant for anytime you need a little oomph, this honey-inflected walnut cake never disappoints. Ever.
Braised rabbit, a staple in many cultures, is made by searing rabbit pieces then slowing braising them in a vegetable-rich, wine-laced liquid. Can’t fathom eating Bugs Bunny? Use chicken instead.
Heirloom tomatoes–both red and yellow–and salad greens add layers of color and flavor to this terrine filled with silky, garlicky goat cheese.
Want oohs and aahs at the table? Here’s your answer. Three layers of impossibly light and airy walnut cake. You’re welcome.
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