Fresh cod is poached in an herby milk-cream mixture and gently folded into mashed potatoes. It makes a perfect spread for garlic toasts.
Dinner doesn’t get any easier or elegant than pasta tossed with butter, olive oil, Parmesan and pecorino Romano cheeses, and dusted with lots of black pepper.
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.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail