A favorite holiday dish, beef Wellington is beef fillet is slathered with pate, covered in a dice of mushrooms, wrapped in puff pastry, and baked.
A unique way to roast duck from Gascony. The fat is removed from the pan as the duck roasts, yielding tender, succulent meat. Pair with French Burgundy.
Called chicken grandmere, this French fricassee is full of sweet small onions, whole garlic, potatoes, bacon, plenty of mushrooms, and chicken, of course.
Layers of vanilla cake take turns with oodles of coconut filling and the whole shebang is slathered with fluffy white icing. Uh, yes please!
These buttery little cakes have as tiaras slices of fresh nectarines, though truth be told apricots or peaches would work just as well.
Julia Child didn’t mess around when it came to breakfast. Here her velvety hollandaise sauce is spooned over poached eggs, ham, and brioche, to marvelous effect.
A creamy custard riddled with flakes of sweet coconut. That’s what pasteis de coco, from the Azores, Portugal, are all about.
Seared duck breasts. Wilted greens. Creamy goat cheese. Toasted walnuts. Tastes like autumn to us. Thanks, Charlie Trotter.
Not your nonna’s tiramsu, this sigh-inducing stack of goodness relies on made-from-scratch chocolate cake drenched in coffee and smothered in mascarpone and cocoa.
This Thai-inspired chicken soup with coconut milk and lemongrass from chef Jean-Georges Vongerichten is as colorful as it is flavorful.
Sometimes called a volcano cake, this much ballyhooed molten dessert is, quite literally, bursting–er, oozing–with chocolate.
Dead ripe tomatoes, fragrant basil leaves, sherry vinegar, a fruity extra-virgin olive oil, and an ability to layer. That’s all you need to make this.
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