The garlic—all 40 cloves of it—turns mellows, mild, and darn near sweet as it cooks low and slow in this French classic.
Golden caramels — literally, that’s what these are in taste, color, and topping. Decorate each caramel square with a bit of 24-karat gold for a glitter look.
For vanilla ice cream purists, nothing competes with a recipe that relies on just the essentials: milk, sugar, vanilla bean, eggs, and cream.
All meaty pistachios and sweet creaminess, this is true Italian gelato. Don’t mind the drab green color; it’s a sign of authenticity.
This French classic exhibits all the custardy creaminess you’d expect. Typically made with cherries but quite nice with other stone fruits, evidenced here.
For this roly-poly, fresh blackberries are rolled up jelly-roll style in a milk pastry. A zingy sliced-lemon sauce is serve on the plate as a perfect companion.
Baked oysters with spinach, parsley, or watercress was a seaside trend in the early 20th century, and a classic in modern times.
A late-summer classic, this corn chowder is replete with corn, potatoes, onion, and bacon. Mmm mmm good.
It’s not easy being green. Or is it? This recipe proves that it is, indeed, at least easy to make something that’s green.
Though not as famous as hummus or baba ghanoush, this Mediterranean dip is just as delicious. Just ask Paula Wolfert.
This simple marinade made of black pepper, fresh coriander (cilantro) roots, garlic, and fish sauce works its magic in a savory yet subtle way.
For this specialty of Portugal, seared marinated pork and fresh clams meet in a spice-filled broth. Serve over fried potatoes cubes as the Portuguese do.
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