Almost any greens will work for this simple side in which olive oil is infused with garlic and shallots before wilting the greens.
Make these powdery, nutty cookies to eat with coffee, making sure the table is loaded down with luscious red grapes and whatnot before you end the meal.
The melding of Mexican flavors—chocolate, cinnamon, and coffee—is something, once experienced, that you just can’t get outta your mind.
Made from the best bittersweet chocolate you can find, these mini souffles from David Lebovitz are an elegant end to dinner.
No, you can’t taste the sauerkraut in this recipe from bakers David Lebovitz and Maida Heatter. Honest. We swear.
Can’t pronounce these pastries. No worries. It won’t affect your appreciation for the thin, crackly crust cradling the ridiculously creamy custard.
This variation on baba ghanoush—minus the tahini—allows you to actually taste the eggplant. A simple, sophisticated appetizer for any occasion.
This riff on classic shortcake sandwiches spiced peaches between sweet biscuits and softly whipped cream. You’re welcome.
In Portugal, deep-frying beans is a long-standing tradition. Serve these peixinhos da horta as a starter, snack, or, as the Portuguese do, a side dish.
Corn relish can take on all manner of guises. This one gets gussied up with onions, bell peppers, cider vinegar, sugar, and celery seed.
Shallots take on a dulcet, docile personality when slowly coaxed to a burnished, caramelized brown. Not only easy to make, they’re easygoing in terms of playing nicely with all manner of main courses.
This relatively untraditional rye bread tempers and rye flour with all-purpose flour for a loaf with a slightly more delicate taste and texture.
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