This eye-popping granita, or ice, is make from strong-brewed espresso. Layered between and dolloped on top is softly whipped cream.
This lighter version of bread pudding uses brioche, has a minty-lemon flavor, and is bursting with deep-purple baked blueberries.
There’s a double whammy of chocolate in these sweet treats: chocolate cookies studded with chunks of chocolate and sprinkled with sea salt.
Creamy, tart lemon curd is lightened with whipped cream, spread on a large crispy meringue, rolled up like a jelly roll, and served with fresh fruit.
Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossible soft and then is topped with all types of sauteed mushrooms
These delicate pancakes are practically flourless, so the flavor of the ricotta cheese and vanilla really shine through. A great brunch recipe.
Tender potatoes, onions, green peppers, and red peppers are slowly cooked in butter until crisp and golden brown. Chili powder adds the right amount of spice.
For a summer lunch or a simple supper dish with a salad, this basil-custard tart topped with fresh tomatoes is a versatile addition to anyone’s repertoire.
A Zuni Cafe specialty, these little cheese puff sandwiches are filled with bacon, tender baby greens, and peppery pickled onions. Perfect as an hors d’oeuvre.
A thick, decadent Italian chocolate pudding made all the more sinful by the addition of chopped roasted hazelnuts and crumbled butter cookies.
This lofty cake is so crammed full of chocolate and butter, there’s no room for flour–though we made sure to leave space for ample swoops of softly whipped cream.
The flaky, tender, flavorful piecrust you’ve long for but may not have had the nerve to make. It’s rich with butter and the now un-demonized fat: lard.
Glogg is Scandinavian mulled wine served at Christmas. This version combines port wine, brandy, whiskey, raisins, almonds, orange zest, cinnamon, and cardamon.
A traditional recipe on Christmas Eve in Portugal, this dish of salt cod, potatoes, and cabbage is drizzled with a garlic oil and topped with hard-boiled eggs.
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